Pork Ragout
- 2 lbs. Pork loin chops or boneless pork loin
- cut into 1 inch cubes 1/2 lb Italian sausage 6 cloves garlic sliced thin 1 1/2 large onions
- diced Olive oil 3 cups chicken broth 2 cubes chicken bouillion 1 cup Rhine wine 1/2 cup balsamic vinegar 8 ozs tomato sauce 4 medium potatoes
- cubed 1 12 oz package fiesta frozen vegetables 1 12 oz package Italian frozen vegetables 1 large tomato
- chopped 4 ozs. fresh Spinach
- torn or shredded 1 Bell Pepper (yellow or red)
- diced 4 or 5 sprigs fresh tarragon 4-5 sprigs fresh thyme freshly ground pepper to taste 1/2 oz fresh Basil
- chopped
- Heat olive oil in dutch oven or stockpot. Cook pork and sausage together for 5 min. Add 1/2 the onion and all the garlic; stir and cook until pork is browned, about 5 minutes. Add chicken broth, bouillion cubes, wine, vinegar, tomato sauce, & potatoes. If using fresh carrots, cut into 1/2 inch slices, & add. Cover, simmer for 1 1/4 hour. Add frozen vegetables, tomato, spinach, bell pepper, remaining onion, tarragon, thyme, basil, & ground pepper; you may also add other seasonings of your choice, such as oregano, rosemary, or red pepper flakes. Cook an additional 20 minutes. Serve alongside chicken parmesan risotto.
loin chops, italian sausage, olive oil, tomato, fresh spinach, bell pepper, ground pepper
Taken from www.epicurious.com/recipes/member/views/pork-ragout-50084698 (may not work)