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Apple Pork Ragout

Created by TxGriffLover on October 27, 2011

1 teaspoon olive oil
12 ounces ground pork
2 bacon strips (thick cut bacon, cut into 1/2 - inch pieces)
1/2 cup diced yellow onion
3 garlic cloves, minced
2 apples (honey crisp apples, peeled and cut into 1/4 inch slices she used Gala this morning)
1/2 cup dry white wine

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