Apple Pork Ragout

15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #1492

October 27, 2011



"Top Chef winner, and cookbook author, Stephanie Izard was on our local Fox channel this morning, and prepared this dish on air. It looks delicious! From her new cookbook, "Girl In The Kitchen"."

Original is 4 servings

Nutritional

  • Serving Size: 1 (478.9 g)
  • Calories 783.6
  • Total Fat - 30.8 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 69.9 mg
  • Sodium - 488.5 mg
  • Total Carbohydrate - 104.6 g
  • Dietary Fiber - 15.1 g
  • Sugars - 9.3 g
  • Protein - 23.9 g
  • Calcium - 55.3 mg
  • Iron - 3.2 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat the olive oil in a large sauté pan over medium-high heat, add the pork and cook it until it browns, 5-7 minutes, breaking it into smaller pieces with a spoon and set aside.

Step 2

In a large sauce pot or dutch oven, lightly brown the bacon over medium heat, then add the onion and garlic and sweat them by cooking until the onion is translucent, about 2 minutes.

Step 3

Add the apples and wine and simmer until the wine is reduced by 3/4ths.

Step 4

Add the tomatoes, broth and browned pork and bring to a boil. reduce the heat and simmer, partially covered until the sauce has thickened somewhat, about 15 minutes.

Step 5

Meanwhile, bring a large pot of water to a boil, and drop the pappardelle in the boiling water and cook until al dente, about 3 minutes, or according to the package directions - drain & rinse.

Step 6

Add the capers and basil to the sauce just before serving; season the ragu with salt and pepper, serve over the pasta

Tips


No special items needed.

1 Reviews

TwisSis

Other than using a different type of pasta, this recipe was made as written for the FF&F What's on the Menu? Tag Game. My DH was very happy w/this flavorful savory recipe w/a bit of sweetness from the apple. He has several dietary restrictions, so I work at finding new ways to keep our food tasty & satisfying. This easily met my goal, will be made again soon & photographed at that time. Thx for sharing this recipe w/us.

5.0

review by:
(1 Mar 2015)

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