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(1)

Ragout of Pork with Rosemary

Ingredients
  • 3 pounds lean pork butt, trimmed of fat, cubed
  • salt and pepper
  • 1 tablespoon butter
  • 2 cups finely chopped onion
  • 2 to 3 garlic cloves, chopped
  • 26 ounces can Italaian tomatoes, chopped or 4 large tomatoes, peeled,
  • seeded, chopped
  • 1 tablespoon tomato paste
  • 1 cup white wine
  • 1 1/2 to 2 cups chicken or beef stock
  • bouquet garni - large sprig thyme, large sprig rosemary, large sprig
  • parsley, bay leaf
  • 1 cup fresh peas (1 pound unshelled)
  • 1 tablespoon potato flour or arrowroot, mixed with a little stock
  • 1 large garlic clove, crushed
  • fresh rosemary
  • finely chopped parsley for garnish
Instructions

Serves 5 to 6. Pat meat dry with paper towels. Season with salt and pepper. Heat 2 tablespoons oil with butter in large skillet over medium-high heat. Add pork in small batches and saute until browned. Transfer meat to casserole dish. Position rack in center of oven and preheat to 350F. Add another tablespoon oil to skillet if needed. Saute onion nad garlic over medium heat until softened and lightly browned, scraping up bits from bottom of pan. Add tomatoes and tomato paste and bring to aj boil. Cook until most of the liquid has evaporated, about 3 to 4 minutes. Blend in wine. Return to boil and cook until wine is reduced by half. Add to pork. Add stock and bouquet garni. Cover and braise in oven until meat is tender but not falling apart, about 1 1/2 hours. Discard bouquet garni. Remove meat. Strain pan juices through sieve. Transfer juices to a pot and bring to a boil over medium-high heat. Add meat, turnip and peas, cover and simmer until vegetables are done. Whisk in a small amount of potato flour or arrowroot and continue mixing until sauce coats spoon. Taste and adjust seasoning. Stir in remaining garlic and additional rosemary to taste. Transfer to serving bowl and sprinkle with minced fresh parsley. Serve with boiled new potatoes or egg noodles.

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