Pork Ragout

(Courtesy of Cooking Light)

Ingredients:
1 lb. boned pork loin
1 (4 oz.) link hot turkey Italian sausage
1 c. chopped onion
1 Tbsp. chopped fresh or 1 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. black pepper
3/4 c. fat-free, less-sodium chicken broth
3/4 c. Zinfandel or other dry red wine
1 (28 oz.) can Italian-style whole tomatoes, undrained and chopped
4 c. hot cooked penne (about 8 oz. uncooked tube-shaped pasta)
1/4 c. (1 oz.) grated fresh Romano cheese


Directions:
Trim fat from pork; cut pork into 1/4 inch cubes.


Remove casing from sausage.  Cook sausage in a Dutch oven over medium-high heat until browned; stir to crumble.  Remove sausage from pan with a slotted spoon.  Add onion to pan; saute for 4 minutes or until lightly browned.  Add pork and saute for 5 minutes.  Add sausage, rosemary, salt and pepper.  Stir in broth and wine, scraping pan to loosen browned bits.  Bring to a boil; cook for 5 minutes.  Add tomatoes, and bring to a boil.  Reduce heat and simmer for 30 minutes.  Serve over pasta, and sprinkle with cheese.  Garnish with rosemary sprigs, if desired.

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