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!
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!
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