Apple Pork Ragout
"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"."
Ingredients
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.