Pork Ragout

Name: Pork Ragout
Yield: 4 servings (serving size: 1 cup ragout, 1 cup pasta, and 1 tablespoon cheese)
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; ¼ teaspoon salt; ¼ teaspoon black pepper; ¾ cup fat-free, less-sodium chicken broth; ¾ 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); ¼ cup (1 ounce) grated fresh Romano cheese; Fresh rosemary sprigs (optional)

5 Ratings
5 Reviews

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)

Nutrition Info

Directions

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

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Step 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.

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

Per Serving:

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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ktleyed

08/04/2014

Good stick to your ribs recipe, but wasn't overly wowed by it.

AnnSonnen

04/12/2013

We make this pretty regularly. Love the combination of flavors with rosemary. I definitely recommend it.

Onecentinvegas

12/11/2011

This was disappointing. It wasn't that bad, but it wasn't particularly good either. Just not an interesting dish. Husband and I agreed not to make this one again

Melpy84

01/20/2010

I had to change a few things. I added some cinnamon 1/4 tsp. The sauce made the cheese taste like fish so I added some parmesan instead. I also used the immersion blender to shred some of the beef so it would have a better texture. Otherwise it was more o f a 2 star recipe. With the modifications I would make it again.

MelB78

11/29/2008

Yummy! My husband and I and our four children love this, it's really good! Will make again, easy everyday meal, and I didn't alter anything.

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