PORK RAGU
Recipe Link: This 3 tablespoons oil
2 pounds boneless pork shoulder cut into 1 1/2 inch cubes or a pork tenderloain
6 slices bacon, cut in small pieces
1 cup chopped onion
1 garlic clove, crushed
3 tablespoons flour
3 tablespoons water
1 1/3 cups condensed chicken broth
1 1/4 cups dry white wine, divided
1 bay leaf
1/2 teaspoon rosemary leaves
1/4 teaspoon thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups carrots, cut in 1/4 inch slices
2 tablespoons butter or margarine
1 pound fresh mushrooms, sliced
chopped parsley (optional)
Heat oil in a large heavy pot. Brown half of the pork at a time; remove and set aside. Add remaining pork and bacon. Brown and set aside with first batch of pork. Add onions and garlic to drippings in sauce pan; saute until golden. Add flour then water. Cook and stir for 1 minute. Stir in chicken broth, 1 cup of the wine, bay leaf, rosemary, thyme, salt and black pepper. Stir in browned pork and bacon. simmer, covered for 1 hour, stirring once. Stir in carrots. Simmer, covered, 30 minutes longer, adding water if needed. Meanwhile in a large skillet, melt butter. Add mushrooms, saute until golden. Add to sauce pot with remaining 1/4 cup wine; stir gently. Simmer, covered, 3 minutes longer. Sprinkle with a little chopped parsley, if desired. Serves 6.
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