This is a another Cooking Light recipe. I was making it and I decided that I wasn't a fan of the texture (or even the flavor for that matter). Perfect excuse to use my new kitchen appliance (big grin). I received a lovely immersion blender for Christmas. I hadn't asked for one but surprisingly I've been thinking of different ways to use it now that it is here. I've already gotten some use out of my new wok, which I will be posting later on. All this recipe needed was a little insight (I'm not tooting my own horn) to wrap the flavors together. It was also too chunky for my taste so here it is, Pork Ragout my way adapted from Cooking Light.
Pork Ragout (adapted from Cooking Light)
1 pound boned pork loin
1 (4-ounce) link hot Italian turkey sausage
1 cup chopped onion
1 teaspoon dried rosemary, crushed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, low-sodium chicken broth
3/4 cup dry red wine
2 (15-oz) can Italian-style chopped tomatoes
1/4 tsp cinnamon
8 oz dry penne pasta, cooked according to package instructions
1/4 cup grated fresh Romano cheese (I also added some Parmesan)
- Trim fat from pork; cut pork into 1/4-inch cubes.
- Remove casing from sausage and break in to pieces. Cook sausage in a Dutch oven over medium-high heat until browned; stir to crumble.
- Remove sausage from pan. Add onion to pan; saute 4 minutes or until lightly browned.
- Add pork, and saute 5 minutes. Add sausage, rosemary, salt, and pepper.
- Stir in broth and wine, scraping pan to loosen browned bits.
- Bring to a boil; cook for 5 minutes. Add tomatoes and cinnamon, and bring to a boil.
- Reduce heat, and simmer 30 minutes.
- Using an immersion blender, blend sauce until reaches desired texture. Serve over pasta, and sprinkle with cheese.