Pork Ragout Recipe


Pork Ragout Recipe

How To Make Pork Ragout

Try this pork ragout for a filling and hearty meal. It's made with tender pasta topped with herbed pork stew.

Prep: 15 mins
Cook: 30 mins
Total: 45 mins


  • 1 lb pork loin, boned
  • 4 oz turkey Italian sausage, (1 link), hot
  • 1 cup onion, chopped
  • 1 tbsp fresh rosemary, chopped, or 1 teaspoon dried
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¾ cup chicken broth, fat-free, less-sodium
  • ¾ cup zinfandel, or other dry red wine
  • 28 oz whole tomatoes, (1 can), Italian-style, undrained and chopped
  • 4 cups penne, cooked, hot
  • ¼ cup romano cheese, (1 ounce), fresh, grated
  • fresh rosemary sprigs, optional


  1. Trim fat from pork; cut pork into ¼-inch cubes.

  2. Remove casing from sausage. Cook sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Remove sausage from the pan with a slotted spoon. Add onion to pan; saute for 4 minutes or until lightly browned.

  3. Add pork, and sauté for 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 bring to a boil. Reduce heat, and simmer for 30 minutes.

  4. Serve over pasta, and sprinkle with cheese. Garnish with rosemary sprigs, if desired. Enjoy!


  • Sugar: 11g
  • :
  • Calcium: 136mg
  • Calories: 730kcal
  • Carbohydrates: 99g
  • Cholesterol: 93mg
  • Fat: 11g
  • Fiber: 7g
  • Iron: 6mg
  • Monounsaturated Fat: 3g
  • Polyunsaturated Fat: 2g
  • Potassium: 1305mg
  • Protein: 49g
  • Saturated Fat: 4g
  • Sodium: 719mg
  • Vitamin A: 1737IU
  • Vitamin C: 42mg
Nutrition Disclaimer
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