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PORK RAGOUT Recipe

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This recipe for PORK RAGOUT is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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