Apple Pork Ragu

Apple Pork Ragu + enlarge image
3 users rated this recipe an average rating of 4.5
Makes:
6 servings
Serving Size:
3/4 cup ragu
Yields:
5 cups ragu
Start to Finish:
45 mins
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Apple Pork Ragu

Ingredients
12
ounces lean boneless pork, cut in 1-inch pieces
1
medium onion, halved and thinly sliced
2
1
tablespoon olive oil
1/4
cup apple cider
2
tablespoons tomato paste
2
apples, such as Honey Crisp, cored and chopped
1
14 1/2 ounce can diced tomatoes
1
cup chicken broth
1/4
cup pimiento-stuffed green olives, coarsely chopped
1/4
cup chopped fresh flat-leaf Italian parsley
 
Cooked polenta

Directions

  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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