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PORK RAGOUT Recipe

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This recipe for PORK RAGOUT, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Volk
Added: Wednesday, May 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boned pork loin
1 (4-ounce) link hot turkey Italian sausage
1 cup chopped onion
1 Tbsp chopped fresh or 1 tsp dried rosemary
1/4 tsp salt
1/4 tsp 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 diced tomatoes, undrained
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
1/4 cup grated fresh Romano cheese
Fresh rosemary sprigs (optional)

Directions:
Directions:
Trim fat from pork; cut pork into 1/2-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 saute 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 springs, if desired.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Another one of Emma's favorites!

 

 

 

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