Pork and apple ragu

November 12, 2008

MAKES 4 SERVINGS

1 teaspoon olive oil

3/4 pound ground pork

2 slices of thick-cut bacon, sliced to ?206-140? inch

� small onion, diced

3 cloves of garlic, minced

2 Honeycrisp apples, peeled, cored and sliced

1 (15-ounce) can of organic diced tomatoes

� cup dry white wine

3/4 cup chicken stock

2 tablespoons capers

2 tablespoons fresh basil, thinly sliced

Chef Stephanie Izard

In a large saute pan, heat the olive oil. Add in pork. As the pork browns, break it into smaller pieces with a spoon. Set aside.

In a sauce pot, lightly brown the bacon. Add the onions and garlic and sweat them for two minutes. Add the apples and wine. Simmer until wine is reduced by three-quarters.

Add the tomatoes and chicken stock and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes or until the sauce has thickened.

Add capers and basil just before serving. Serve over pasta.

Nutrition facts per serving: 448 calories, 30 g fat, 10 g saturated fat, 78 mg cholesterol, 18 g carbohydrates, 19 g protein, 644 mg sodium, 3 g fiber