Pork Ragu

prep time:: 0 min

Serving size: 6

ingredients

4 tbsp olive oil
1/4 lbs bacon or pancetta -- diced small
1 1/2 lbs pork shoulder -- 1/2" cubes
2 tbsp emeril essence
1 C onion -- finely chopped
1/2 C celery -- finely chopped
1/2 C carrot -- finely chopped
1 lbs portobello mushroom -- chopped
1 tbsp garlic -- minced
1 C white wine
14 oz tomato (canned) -- diced
2 tbsp tomato paste
1 C chicken broth
1 tsp salt
1/2 tsp ground pepper
1 tbsp sage -- chopped
1 tbsp thyme -- chopped
1/2 C heavy cream

directions

Heat oil over medium high heat. Add bacon and saute until crispy about 2 minutes.

Season pork with essence and add to pan with bacon. Cook until brown on all sides 7 - 10 minutes. Add onions, celery, carrots and mushrooms and continue to cook until caramalized about 12 minutes. Add garlic and cook stirring for 1 minute.

Add white wine to deglaze pan and reduce until almost evaporated about 4 minutes. Add tomatoes, tomato paste, chicken stock, salt, pepper, sage and thyme. Bring mixture to a boil and reduce heat to medium low, cover pot and simmer about 1 1/2 hours.

Remove from heat and add cream. Adjust seasoning to taste.

Serve with parmesean cheese.

Source: “Bon Appetit - December 2003” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 427 Calories; 32g Fat (71.7% calories from fat); 18g Protein; 10g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 607mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Susan Aylesworth