Meat Lite: Pork, Pear And Mushroom Ragu Recipe

Name: Meat Lite: Pork, Pear And Mushroom Ragu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 1/4 pound ground pork; 2 large shallots, finely chopped (1/2 cup); 1/2 pound cremini or button mushrooms, quartered; 1 large pear (about 10 ounces), diced small; 2 large garlic cloves, sliced; 1/4 cup dry sherry; 3 sprigs fresh thyme, plus more for garnish; 1 1/2 cups mushroom broth (vegetable or chicken stock can be substituted); 1 tablespoon white wine vinegar; Coarse salt and freshly ground black pepper; 1 pound pasta (penne or your favorite variety); Freshly grated or shaved Parmigiano-Reggiano

Servings: persons

2 tablespoons olive oil, divided
1/4 pound ground pork
2 large shallots, finely chopped (1/2 cup)
1/2 pound cremini or button mushrooms, quartered
1 large pear (about 10 ounces), diced small
2 large garlic cloves, sliced
1/4 cup dry sherry
3 sprigs fresh thyme, plus more for garnish
1 1/2 cups mushroom broth (vegetable or chicken stock can be substituted)
1 tablespoon white wine vinegar
Coarse salt and freshly ground black pepper
1 pound pasta (penne or your favorite variety)
Freshly grated or shaved Parmigiano-Reggiano

1
Heat half of the olive oil in a large, high-sided saute pan over medium-high heat. Add the pork and cook to brown, about 5-7 minutes, breaking the meat into small pieces with a wooden spoon. Add the shallots and saute an additional 2-3 minutes.
2
Add the mushrooms to the pork and shallots and saute 5-7 minutes, until the mushrooms begin to brown and soften. Stir in the pear and garlic, cooking for another 2-3 minutes.
3
Pour in the sherry and scrape any bits from the bottom of the pan as the liquid sizzles. Let the sherry reduce until it is almost dry. Add the thyme, broth, and vinegar, reduce the heat to medium-low, and simmer, partially covered, for 20-30 minutes. Season to taste with salt and pepper.
4
While the ragu simmers, cook pasta according to package directions. Strain the pasta and toss with the hot ragu. Top each serving with grated Parmigiano-Reggiano and fresh thyme leaves.

673

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 1/4 pound ground pork, 2 large shallots, finely chopped (1/2 cup), 1/2 pound cremini or button mushrooms, quartered, and more.

Yes, Meat Lite: Pork, Pear And Mushroom Ragu Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!