ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Ragout

Yield

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

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

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

Cook's Notes

Freezing instructions: After cooking ragout, place in a large heavy-duty zip-top plastic bag. Cool completely in refrigerator; freeze for up to 1 month. To reheat, place bag in a large pot of boiling water (do not unseal bag). Cook 15 minutes or until thoroughly heated. Remove the bag from water using tongs. While ragout is reheating, grate the cheese, and cook the pasta according to package instructions, omitting salt and fat.