Pork Ragout

Cooking Light
Pork RagoutRecipe

This hearty pork stew is delicious served over hot penne pasta.  Top with grated Parmesan cheese and garnish with fresh rosemary sprigs.

4 servings (serving size: 1 cup ragout, 1 cup pasta, and 1 tablespoon cheese)

Ingredients

+ Add To Shopping List
1 pound boned pork loin
1 (4-ounce) link hot turkey Italian sausage
1 cup chopped onion
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup fat-free, less-sodium chicken broth
3/4 cup Zinfandel or other dry red wine
1 (28-ounce) can Italian-style whole tomatoes, undrained and chopped
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
1/4 cup (1 ounce) grated fresh Romano cheese
Fresh rosemary sprigs (optional)

Preparation

Trim fat from pork; cut pork into 1/4-inch cubes.

Remove casing from sausage. Cook sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Remove sausage from pan with a slotted spoon. Add onion to pan; saute 4 minutes or until lightly browned. Add pork, and sauté 5 minutes. Add sausage, rosemary, salt, and pepper. Stir in broth and wine, scraping pan to loosen browned bits. Bring to a boil; cook for 5 minutes. Add tomatoes, and bring to a boil. Reduce heat, and simmer 30 minutes. Serve over pasta, and sprinkle with cheese. Garnish with rosemary sprigs, if desired.

Created date

July 2000

Nutritional Information

Calories 490
Caloriesfromfat 24 %
Fat 12.9 g
Satfat 4.7 g
Monofat 4.9 g
Polyfat 2.1 g
Protein 36.7 g
Carbohydrate 55.8 g
Fiber 3.7 g
Cholesterol 86 mg
Iron 4.9 mg
Sodium 874 mg
Calcium 160 mg