Pork and apple ragu
MAKES 4 SERVINGS
1 teaspoon olive oil
3/4 pound ground pork
2 slices of thick-cut bacon, sliced to - 206-140- inch
½ small onion, diced
3 cloves of garlic, minced
2 Honeycrisp apples, peeled, cored and sliced
1 (15-ounce) can of organic diced tomatoes
½ 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
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