WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!

Noreen's Kitchen

Slow Cooked Garden Style Pork Ragout

Click to Print Recipe!

Meet Noreen!

6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b

Let's Be Social!

google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0

Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!

INGREDIENTS

2-3 pound pork tenderloin, cubed
3-4 Portobello mushroom caps, diced
1 medium sweet onion, diced
2 stalks celery, chopped
2 carrots, grated
1 medium green bell pepper, chopped
4-6 cloves garlic, minced
1, 10 ounce jar Calamatta olives, drained
1, 10 ounce jar, red pepper strips, drained
2, 28 ounce cans, crushed tomatoes
1, 6 ounce can tomato paste
¼ cup Balsamic vinegar
¼ cup granulated sugar
1 tablespoon roasted garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon cracked black pepper
3 –4 bay leaves, fresh or dry
1 Parmesan rind, optional

STEP BY STEP INSTRUCTIONS

Add both cans of crushed tomatoes and tomato paste to the crock and stir well to combine.

Add all remaining ingredients and stir well.

If using the Parmesan rind, tuck it into the center of the crock and sink it in.

Cover and set on high for 6 to 8 hours on low for 8 to 10 hours.

When meat is fork tender the sauce is done.

Remove the Parmesan rind and discard.

Taste for seasonings and serve.

This Ragout is delicious served over pasta, rice, mashed or boiled potatoes or egg noodles. This would even be nice served over hot cooked grains such as wheat berries, qunioa or barley.

Store leftovers in an airtight container in the fridge for up to one week. In the freezer this can be kept for up to three months. I like to cook from frozen by tossing the block of frozen sauce right into the slow cooker and setting in on high until it is warmed through. Then keep warm till ready to serve. This is a great option for freezer banking when you are getting ready for a busy night!

ENJOY!