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Pork Ragout

Recipe Date:
December 8, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 1 lb boned pork loin
  • 1 4-oz link hot turkey Italian sausage
  • 1 cup chopped onion
  • 1 tbsp chopped rosemary
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup fat-free, low sodium chicken broth
  • 3/4 cup dry red wine
  • 1 28-oz can Italian-style whole tomatoes, undrained & chopped
  • 4 cups hot cooked penne pasta
  • 1/4 cup grated Romano cheese
  • Fresh rosemary sprigs (optional)

1. Trim fat from the pork and cut into 1/4-inch cubes.

2. Remove casing from sausage and cook in a Dutch oven over medium-high heat until browned; stir to crumble. Remove sausage from pan with a slotted spoon.

3. Add onion to the pan and saute for 4 minutes or until lightly browned. Add pork and saute another 5 minutes.

4. Add sausage, rosemary, salt, and pepper. Stir in broth and wine, scraping the pan to loosen browned bits. Bring to a boil and cook for 5 minutes. Add tomatoes and bring to a boil again, then reduce heat and simmer for 30 minutes.

5. Serve over pasta, sprinkle with cheese, and garnish with rosemary sprigs if desired.