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    Ragout of Pork

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    Ragout of Pork

    Ragouts are good winter stews, well-seasoned and charged with vegetable flavours. This recipe also works well using diced lamb instead of pork.

    Serves: 4

    Ingredients

    • 1tbsp sunflower oil
    • 450g diced pork
    • 1 medium onion, peeled and sliced
    • 1 clove garlic, peeled and chopped
    • 1tbsp plain flour
    • 1 x 230g can Waitrose Chopped Tomatoes
    • 225ml water
    • 1 medium carrot, peeled and sliced
    • 1 large potato, peeled and diced
    • Salt and pepper

    Method

    1. Heat the oil in a pan, seal the pork and place the meat in a casserole. Fry the onion and the garlic in the remaining oil until soft, add to the casserole.
    2. Sprinkle the flour in the pan, add the tomatoes and water and stir until the sauce thickens a little. Pour into the casserole. Stir in the carrot and potato and season. Cook in a preheated oven 170°C, gas mark 3, for 1 hour 45 minutes, or until tender.

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