Triple Red Pork Stew (Ragout Pebronata) Recipe

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Ingredients

Count

Nutrition

434

Calories

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Ingredients:

Serving

3/4 tsp salt, divided
1/2 tsp black pepper, divided
2 lb boneless pork shoulder ( boston butt), trimmed and cut into (2-inch) cubes
2 tbsp canola oil, divided
2 tbsp all-purpose flour
3 cups shiraz or other hearty red wine, divided
1 (14-oz) can fat-free , less-sodium beef broth
3 tbsp olive oil, divided
1 1/2 cups chopped onion
4 garlic cloves, chopped
3 lb tomatoes, peeled, seeded, and cut in strips (about 4 1/2 cups)
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 red bell peppers, cut in thin strips
4 cups hot cooked rigatoni pasta

Directions:

Preheat oven to 350°.
Combine 1/2 teaspoon salt and 1/4 teaspoon black pepper; sprinkle evenly over pork. Heat 1 tablespoon canola oil in a large Dutch oven over high heat. Add half of pork to pan; sauté 4 minutes, turning to brown on all sides. Remove pork from pan; keep warm. Repeat procedure with remaining 1 tablespoon canola oil and pork. Reduce heat to medium. Add flour to pan; sauté 1 minute or until flour browns, stirring constantly. Add 2 cups wine to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan. Stir in broth; bring to a boil.
Cover and bake at 350° for 1 1/2 hours or until pork crushes easily between your finger and thumb, stirring occasionally. Cool slightly. Remove pork from broth mixture using a slotted spoon. Bring broth mixture to a boil over high heat; cook until reduced to 1 1/2 cups (about 15 minutes). Return pork to broth mixture, and cook for 2 minutes or until thoroughly heated.
Heat 1 1/2 tablespoons olive oil in large skillet over medium heat. Add chopped onion to pan; sauté 5 minutes or until starting to brown, stirring frequently. Stir in garlic, and sauté 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, tomatoes, parsley sprigs, thyme sprigs, and bay leaf; bring to a simmer. Cook 30 minutes or until the mixture is thick, stirring occasionally.
Heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add bell peppers to pan; sauté 10 minutes or until wilted, stirring frequently. Increase heat to high. Add remaining 1 cup wine, and bring to a boil. Cook until reduced by half (about 7 minutes). Add tomato mixture to bell pepper mixture. Reduce heat, and simmer for 10 minutes or until thick, stirring occasionally. Discard parsley, thyme, and bay leaf. Stir sauce into pork mixture, and simmer an additional 10 minutes so flavors blend. Taste and adjust seasoning, if desired. Serve over pasta.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	434.01 Kcal (1817 kJ)
Calories from fat	120.41 Kcal
		% Daily Value*
Total Fat	13.38g	21%
Cholesterol	68.03mg	23%
Sodium	302.07mg	13%
Potassium	927.75mg	20%
Total Carbs	51.91g	17%
Sugars	8.69g	35%
Dietary Fiber	5.18g	21%
Protein	34.66g	69%
Vitamin C	56.5mg	94%
Vitamin A	0.7mg	25%
Iron	43.5mg	241%
Calcium	40.4mg	4%

Amount Per 100 g
Calories	75.57 Kcal (316 kJ)
Calories from fat	20.97 Kcal
		% Daily Value*
Total Fat	2.33g	21%
Cholesterol	11.84mg	23%
Sodium	52.6mg	13%
Potassium	161.54mg	20%
Total Carbs	9.04g	17%
Sugars	1.51g	35%
Dietary Fiber	0.9g	21%
Protein	6.03g	69%
Vitamin C	9.8mg	94%
Vitamin A	0.1mg	25%
Iron	7.6mg	241%
Calcium	7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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