Pork, Celery & Carrot Ragout

Pork Ragu 010aIn French ragout (spelt ragoût and pronounced ra-goo) refers to a stew, so basically a ragout is just a fancy name for a stew and this is exactly what this dish is.

At this time of year canned tomatoes are one of my pantry staples, however, when I realised that for three nights in a row the meal had included a can of tomatoes I thought it was probably time to move in another direction even if it was just for one night. This ragout is the tasty result of that decision.

Pork, Celery & Carrot Ragout

Adding fresh parsley just before serving gives the dish a fresh lift.

Serves 4

500g diced pork
2 tbsp seasoned flour
olive oil
1 large leek, sliced
2 large (about 200g each) carrots, halved lengthwise and sliced
4 sticks celery, sliced
1 cup dry white wine
2 cups chicken stock
½ cup chopped parsley
salt and freshly ground black pepper, to taste

1              Toss pork in flour to coat. Place 2 tbsp oil in a heavy-based saucpean over a high heat, brown pork in batches and once browned remove and set aside.
2              Reduce heat to medium, add a little more oil to the pan, if necessary, add leek, carrots and celery, cover and cook, stirring
frequently, for 8-10 minutes or until vegetables start to soften. Stir in wine, bring to simmering and simmer, stirring frequently, for 5-10 minutes or until wine reduces by half.
3              Return pork to pan and stir in stock. Cover, bring to
simmering and simmer, stirring occasionally, for 1½-2 hours or until meat is tender. Just prior to serving, stir in parsley and season to taste with salt and pepper.

Serving suggestion: Serve with creamy garlic mashed potatoes or over fettuccine or pappardelle pasta.

Happy cooking and eating.

Recipe by Rachel Blackmore

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