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Apple Pork Ragu

4.5 by 3 people
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  • Makes: 6 servings
  • Serving Size: 3/4 cup ragu
  • Yields: 5 cups ragu
  • Start to Finish: 45 mins

Apple Pork Ragu



  1. In a 4-quart Dutch oven cook pork, onion, and garlic in hot oil over medium-high heat until browned, about 5 minutes. Add apple cider. Cook and stir, scraping up any browned bits from the bottom of the Dutch oven, until the cider is nearly evaporated. Stir in tomato paste. Cook and stir 1 minute more.
  2. Stir in apples, undrained tomatoes, and broth; bring to boiling. Reduce heat; simmer, uncovered, for 15 minutes. Remove from heat. Stir in olives and parsley. Serve warm over cooked polenta and sprinkle with Parmesan.

Nutrition Facts (Apple Pork Ragu)

    Per serving:
  • 161 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 38 mg chol.,
  • 434 mg sodium,
  • 16 g carb.,
  • 3 g fiber,
  • 11 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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