I made a pork roast again over the weekend. Big surprise right? I found this incredible deal for 20lbs of pork roast for $18.00. I wasn't going to pass that up! We separated it into packages and froze the rest. Good deal!
We have been having some really wacky weather this winter! Who hasn't right? We had temps in the high 70s over the weekend and then low 50s on Monday and Tuesday. Cooler temperatures put me into the mood for comfort food. There is something so satisfying about a meal that is warm and rich and meaty. You take a bite and think yeah, that's it. This reminds me of home. Pork Ragout does that for me. It's perfect over mashed potatoes, pasta and it would be wonderful over a silky smooth polenta.
Ragout is French for a meaty stew and sounds just like Ragu. You won't believe how something so rich and satisfying can cook up so quickly.
2 TBSP Olive Oil
1/2 Red Onion, Chopped
1/2 Green Pepper, Chopped
4 to 5 Garlic Cloves, Crushed
2 C Chicken Broth
1 TSP Dried Thyme
2 C Leftover Pork Roast, Shredded and Chopped
2 - 8 oz cans Tomato Sauce
2 TBSP Balsamic Vinegar
2 TBSP Worcestershire sauce
Salt & Pepper
Heat olive oil over medium heat in a jumbo saute pan. Add onion, green pepper, 1/2 TSP each salt and pepper. Saute until green pepper begins to soften.
In a separate sauce pan, heat chicken broth to boiling. Let boil until contents reduced by half. This takes about 20 minutes.
Add garlic to onion and green pepper and cook for 1 minute.
Add reduced chicken broth to the saute pan with vegetables. Add remaining ingredients. Add salt and pepper to taste. Let sauce come back to a boil and reduce for another 20 minutes.
Serve over mashed potatoes, polenta or pasta and enjoy!
This post contains affiliate links.