Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 0

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

Recipe by Cooking Light July 2000

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Chef'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.

Nutrition Facts

490 calories; calories from fat 24%; fat 12.9g; saturated fat 4.7g; mono fat 4.9g; poly fat 2.1g; protein 36.7g; carbohydrates 55.8g; fiber 3.7g; cholesterol 86mg; iron 4.9mg; sodium 874mg; calcium 160mg.
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