Alive and Cooking

Pork and Sage Ragout

Send to a friend send to a friend! print print recipe

(Serves 4)


250g pork fillet, sliced thinly
1 brown onion, finely chopped
1 stick of celery, finely chopped
1 clove garlic, finely chopped
½ bunch of sage
150ml white wine
200ml thickened cream
1 tin (425g) chopped tomatoes
Salt and pepper
Olive oil
Parmesan cheese


Fry the pork in a hot pan with a splash of oil until just sealed, remove from the pan.
Place the pan back onto heat, toss in the onion celery and garlic and fry for one minute then pour in the white wine and bring to a boil.
Once the wine has boiled, cover with the tomatoes, cream and half of the sage leaves. Season with salt and pepper. Boil for 3-5 minutes to thicken.
Remove the sage from the pan. Return the pork to the pan and reduce until nicely thickened. (This will take about 5-8 minutes.) Check for seasoning and add salt and pepper as needed. Serve with shaved parmesan and a garnish of sage leaves.

Pork and Sage Ragout