Pork Ragout with Pappardelle

RECIPESPLUS
12Ingredients
3Hours
400Calories

Ingredients
US|METRIC

  • 2 pork rib eye steaks (2 inches thick, about 1 2/3 lbs)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 2 tablespoons butter (chopped)
  • 1 leek (medium, sliced)
  • 3 cloves garlic (sliced)
  • 1 bulb fennel (about 7 oz, sliced thinly, reserving fennel tops)
  • 1/2 cup white wine
  • 1/2 cup reduced sodium chicken stock
  • 1 pound pappardelle pasta
  • 2 teaspoons balsamic vinegar
  • 3 ounces green olives

Directions

  1. Preheat oven to 325°F. Toss pork lightly in flour seasoned with salt and pepper. Shake away excess flour. Heat oil and butter in an oven safe frying pan and cook pork until browned all over.
  2. Add leek, garlic and fennel to the pan and cook, stirring, over medium heat until softened. Add wine and bring to a boil. Reduce heat and simmer, uncovered, until wine is almost evaporated. Add stock and bring to a boil.
  3. Cover the pan, transfer to the oven and bake for 2 hours or until pork is tender, turning halfway. Cool slightly and tear the pork into small pieces.
  4. Meanwhile, cook pasta in a large pan of boiling, salted water until just tender; drain. Return to pan.
  5. Reheat the pork and sauce, stirring in balsamic vinegar and olives. Add pork and sauce to pasta, tossing gently to combine. Divide among serving bowls, sprinkle with reserved fennel tops and serve.
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NutritionView more

400Calories
Sodium13% DV300mg
Fat15% DV10g
Protein22% DV11g
Carbs21% DV63g
Fiber12% DV3g
Calories400Calories from Fat90
% DAILY VALUE
Total Fat10g15%
Saturated Fat3g15%
Trans Fat
Cholesterol10mg3%
Sodium300mg13%
Potassium240mg7%
Protein11g22%
Calories from Fat90
% DAILY VALUE
Total Carbohydrate63g21%
Dietary Fiber3g12%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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