"One of the best ragu's I have ever made! by Natalie T...."
INGREDIENTS
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1 1/14 Pounds Pork loin
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2 1/2 Tablespoons Olive Oil (Divided)
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1/2 Teaspoon Salt
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1/2 Teaspoon Onion Powder
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1/2 Teaspoon Garlic Powder
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1 Tablespoon Ground Black Pepper (Divided)
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1 1/4 Cups Canned Crushed Tomatoes (Divided)
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2 Tablespoons Cornstarch
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1 Teaspoon Dried Rubbed Sage
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1 Teaspoon Ground Thyme
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1/2 Cup Chopped Sundried Tomatoes (not packed in oil)
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8 Ounces Fresh Sliced Mushrooms
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1 Thinly Sliced Onion
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3 Cups Hot Cooked Egg Noodles