RECIPES

apple pork ragu

1 teaspoon olive oil
3/4 pound ground pork
2 slices of thick-cut bacon, cut into 1/2-inch pieces
1/2 small onion, diced (about 1/2 cup)
3 cloves of garlic, minced
2 honeycrisp apples, peeled, cored and cut into 1/4-inch slices
1 15-ounce can of organic whole peeled tomatoes, smashed, cut or squeezed by hand
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons capers
2 tablespoons thinly sliced fresh basil
coarse salt and freshly ground black pepper

heat the olive oil in a large sauté pan over medium-high heat. add the pork and cook for 5-7 minutes.  as the pork browns, break it into smaller pieces with a spoon. set aside.

in a large saucepot or dutch oven over medium heat, lightly brown the bacon pieces. add the onions and garlic and sweat them for two minutes. add the apples and wine and simmer until wine is reduced by three-quarters.

add the tomatoes, chicken stock and the browned pork and bring to a boil. reduce the heat and simmer, partially covered, for 15 minutes or until the sauce has thickened.

add capers and basil just before serving. season the ragù with salt and pepper to taste. serve over pasta.