PORK RAGOUT WITH GNOCCHI
Make and share this Pork Ragout with Gnocchi recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 50m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Saute vegetables in oil until browned.
- Add meat and brown well.
- Pour in red wine and add tomatoes, sugar and bay leaf.
- Cover and simmer for 40 minutes.
- Season with salt and pepper.
- Mix gnocchi with ricotta and pour sauce over.
PORK RAGOUT
This delicious stew recipe comes from "Williams-Sonoma Italian Favourites". The recipe suggests serving it over polenta but since I myself don't care for polenta, mashed potatoes make a good substitute.
Provided by Irmgard
Categories Stew
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan over medium-high heat, warm the olive oil.
- Add the pork and cook until evenly browned, about 6 minutes.
- Transfer the pork to a heavy saucepan.
- Adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds.
- Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
- Pour the liquid over the pork and season to taste with salt.
- Add the carrots, bay leaf, and enough wine and broth almost to cover.
- Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
- About 15 minutes before the pork is done, stir in the tomatoes.
- Taste and adjust the seasoning.
- Garnish with the parsley.
- Serve over polenta or mashed potatoes.
Nutrition Facts : Calories 530.1, Fat 33.8, SaturatedFat 10.9, Cholesterol 134.2, Sodium 288.9, Carbohydrate 9.1, Fiber 1.5, Sugar 2.5, Protein 35.3
POTATO GNOCCHI WITH PORK AND WILD MUSHROOM RAGù
Provided by Bruce Aidells
Categories Mushroom Onion Pork Tomato Sauté Low Cal High Fiber Dinner Parmesan Sausage Celery White Wine Winter Prosciutto Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
- Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing.
- Spoon off fat from surface of ragù stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
- Divide gnocchi and ragù among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
- What to drink:
- Pair this rich dish with a medium-bodied red with good acidity, like the 2007 Danzante Chianti ($11, Italy).
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