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Pork, Red Wine, Tomato and Red Pepper Stew

(Ragout Pebronata)

A delicious combination of flavors and textures for a luscious Mediterranean meal. You can prepare this up to 3 days ahead or freeze it for a month. Barb L.

Serves: 6


¾ tsp salt, divided

½ tsp black pepper, divided

2 pounds boneless pork shoulder trimmed and cut into 1 ½” or 2” cubes (take off as much visible fat, if possible)

5 Tbsp Flying Olive Gremolata, Garlic, or a Single Varietal of Choice Extra Virgin Olive Oil

2 Tbsp all-purpose flour

3 cups hearty dry red wine, divided

1 (14 oz) can fat-free, low-sodium beef broth

1 ½ cups chopped onion

4 cloves garlic, chopped

3 pounds of tomatoes, peeled and seeded and cut into strips (about 4 ½ cups) OR 2 large (28 oz) cans whole, peeled tomatoes, drained and cut into strips

3 sprigs fresh flat-leaf parsley, plus more for garnish if desired

3 sprigs fresh thyme or ½ tsp dried thyme leaves

1 bay leaf

2 red bell peppers cut into thin strips

4 cups hot cooked rigatoni pasta, rice, or polenta


Preheat oven to 350 degrees F.

Combine ½ tsp salt and ¼ tsp black pepper. Sprinkle evenly over pork. Heat 1 Tbsp Flying Olive Extra Virgin Olive Oil over medium heat in a large Dutch oven. Add half of the pork cubes to the Dutch oven. Sauté for about 4 minutes, turning to brown on all sides. Remove pork from pan and keep warm. Add another 1 Tbsp of Flying Olive EVOO to the Dutch oven. Repeat with the remaining pork. Reduce heat to medium. Add the flour to the pan and sauté for about 1 minute or until the flour turns light brown, stirring constantly. Add 2 cups of red wine to the pan and bring to a boil, scraping up any browned bits. Return the pork to the pan. Stir in the broth and bring to a boil.

Cover the pan and bake at 350 degrees for 1 ½ hours or until the pork is tender. Remove the pork from the broth mixture using a slotted spoon. Bring the broth mixture to a boil over high heat and cook until it is reduced to about 1 ½ cups (about 15 minutes). Return pork to broth mixture and cook for 2 minutes or until thoroughly heated.

Heat 1 ½ Tbsp Flying Olive EVOO in a large skillet over medium heat. Add the chopped onion to the pan and cook for 5 minutes or until starting to brown, stirring frequently. Stir in the garlic and sauté 1 minute. Add remaining ¼ tsp salt, remaining ¼ tsp black pepper, tomatoes, parsley and thyme sprigs, and bay leaf. Bring to a simmer and cook for about 30 minutes or until the mixture is thick, stirring occasionally. Remove the bay leaf.

Meanwhile, heat the remaining 1 ½ Tbsp Flying Olive EVOO of Choice in a large skillet over medium heat. Add the red bell peppers to the pan and sauté 10 minutes or until wilted. Stir frequently. Increase the heat to high. Add remaining 1 cup of wine, and bring to a boil.

Cook the pepper and wine mixture until the wine is reduced by half (about 7 minutes). Add the tomato mixture to the bell pepper mixture. Reduce heat and simmer for 5 minutes. Add the pork mixture to the tomato/pepper mixture. Heat for 5 minutes until everything is heated through. Serve over rice, pasta, or polenta.

Inspired by a recipe in Cooking Light Magazine, Jan/Feb 2009.

Submitted by Barb L.