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Red Wine-Braised Pork Ragout Recipe

   
 

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     Red Wine-Braised Pork Ragout

Category   Entrees - Maindishes
Sub Category   None
Preptime   1 hour

Ingredients
6 slices uncooked bacon- cut into 1/4 in. pieces
1 3-3 1/2 lbs. boneless pork shoulder roast
2 tsp. salt, divided
1 large finely chopped onion
1 peeled medium carrot- cut into 1/2 in. pieces
1 celery stalk- cut into 1/2 in. pieces
6 pressed garlic cloves
1 Tbsp. finely chopped rosemary
1 Tbsp. finely chopped thyme
 
2 c. dry red wine (such as Cabernet Sauvignon)
2 c. chicken stock
2 15 oz. cans crushed tomatoes
1 1/2 Tbsp. sugar
1 tsp. black pepper
8 c. hot cooked penne pasta

Instructions
Cook bacon in big pot uncovered over medium heat for 10-12 minutes or until crispy. Remove bacon. Set aside. Drain bacon drippings into a small bowl.
Cut pork into 1 in. pieces. Season with half of the salt (1 tsp.). Trim excess fat from pork. Add 1/2 Tbsp. of the drippings to big pot. Brown 1/3 of the pork uncovered for 4-6 minutes turning the meat once. Remove pork and set aside. Repeat pork process two more times adding additional drippings each time.
Add remaining drippings, onion, carrot, celery, garlic, rosemary, and thyme to big pot. Cook and stir until veggies are softened.
Preheat oven to 325. Return pork to big pot. Stir in wine. Cook uncovered over medium heat 10-12 minutes or until liquid is reduced by half, stirring occasionally. Stir in bacon, stock, tomatoes, sugar, remaining salt, pepper. Cook covered until mixture simmers. Remove from heat. Bake covered 60-75 minutes or until pork is tender.
Serving Suggestions
Remove from oven. Let stand for 10 minutes. Skim fat off top. Serve over pasta.


Originally Submitted
11/25/2016





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