I am looking for the recipe for "Pork Ragout". It was a wonderful pasta dish with a red sauce and light pork sausage. I made it once from my magazine at a friends house, left the magazine there and now it is gone. I have searched for the recipe online, but can't find it there either.
Here you go! Zinnia
*Pork Ragout (CL-July 2000)
1 pound boned pork loin
1 (4 oz.) link hot turkey italian sausage
1 c. chopped onion
1 T. chopped fresh rosemary (or 1 t. dried)
1/4 t. salt
1/4 t. black pepper
3/4 c. fat-free, less sodium chicken broth
3/4 c. Zinfandel (or other dry red wine)
1 (28 oz.) can Italian-style whole tomatoes, undrained & chopped
4 c. hot cooked penne (about 8 oz. uncooked
tubed shaped pasta)
1/4 c. (1 oz.) grated fresh Romano cheese
Fresh rosemary sprigs (optional)
1. Trim fat from pork; cut into 1/4-in. cubes
2. Remove casing from sausage. Cook sausage in a Dutch oven over med/hi heat until browned; stir to crumble. Remove sausage from
pan w/ slotted spoon. Add onion to pan; saute 4 min. or until lightly browned. Add pork, and saute 5 min. Add sausage, rosemary, salt, and pepper. Stir in broth & wine, scraping pan to loosen browned bits. Bring to a boil & cook 5 min. Add tomatoes, & bring to a boil. Reduce heat, & simmer 30 min. Serve over pasta & sprinkle with cheese.
Garnish w/ rosemary sprigs, if desired.
Yield 4 servings (serving size 1 c. ragout,1
c. pasta, & 1 T. cheese).
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