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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Mix 1/2 teaspoon salt and 1/4 teaspoon black pepper then sprinkle evenly over pork. Heat 1 tablespoon canola oil in a large Dutch oven over high heat. Add half of pork to pan; sauté 4 minutes, turning to brown on all sides. Remove pork from pan and keep warm. Repeat procedure with remaining 1 tablespoon canola oil and pork. | 3. Reduce heat to medium. Add flour to pan sautéing 1 minute or until flour browns, stirring constantly. Add 2 cups wine to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan. Stir in broth and bring to a boil. | 4. Cover and bake at 350F for 1 1/2 hours or until pork crushes easily between your finger and thumb, stirring occasionally. Cool slightly. Remove pork from broth mixture using a slotted spoon. | 5. Bring broth mixture to a boil over high heat; cook until reduced to 1 1/2 cups (about 15 minutes). Return pork to broth mixture, and cook for 2 minutes or until thoroughly heated. | 6. Heat 1 1/2 tablespoons olive oil in large skillet over medium heat. Add chopped onion to pan and sauté 5 minutes or until starting to brown, stirring frequently. Stir in garlic, and sauté 1 minute. | 7. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, tomatoes, parsley sprigs, thyme sprigs, and bay leaf; bring to a simmer. Cook 30 minutes or until the mixture is thick, stirring occasionally. | 8. Heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add bell peppers to pan and sauté 10 minutes or until wilted, stirring frequently. Increase heat to high. Add remaining 1 cup wine, and bring to a boil. Cook until reduced by half (about 7 minutes). Add tomato mixture to bell pepper mixture. | 9. Reduce heat, and simmer for 10 minutes or until thick, stirring occasionally. Discard parsley, thyme, and bay leaf. Stir sauce into pork mixture, and simmer an additional 10 minutes so flavors blend. Taste and adjust seasoning, if desired. Serve over hot pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	3/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
pork shoulder	2	lbs	boneless trimmed cut	1151.4693	0.0	204.3631	30.8267
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
purpose flour	2	tablespoons		-	-	-	-
red wine	3	cups		-	-	-	-
beef broth	1	can	fat	30.45	0.174	4.959	0.9570000000000001
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
garlic clove	4		chopped	-	-	-	-
tomato	4 1/2	cups	peeled seeded cut	186.3	41.31	9.72	1.62
parsley	3	sprigs		1.08	0.1899	0.0891	0.0237
thyme	3	sprigs		-	-	-	-
bay leaf	1			-	-	-	-
red bell pepper	2		cut	-	-	-	-
rigatoni pasta	4	cups	cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.