Meat Ragout Recipe

5 from 1 vote

A rich, velvety sauce ladled over tender pork legs and meatballs is the best way to warm up your stomach on a chilly winter evening.

Course Main Course

Cuisine American

Keyword meat, ragout

Prep Time 1

Cook Time 3

Total Time 4

Servings people

Calories 475kcal

Cost 20

Ingredients

6 pieces of pork leg
1 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. ground allspice
2 garlic cloves minced
2 bay leaves
Sea salt and freshly ground black pepper to taste
Water or beef stock
Tapioca starch as needed

Meatball Ingredients

1 lb. ground beef
1 lb. ground pork
1 onion minced
3 garlic cloves smashed
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
½ tsp. ground nutmeg
½ cup almond flour
Sea salt and ground black pepper to taste

Instructions

Put the pork pieces, bay leaves, and garlic in a large pot. Season to taste and cover with water or beef stock (beef stock will add more flavor to the dish).
6 pieces of pork leg, 2 garlic cloves, 2 bay leaves, Sea salt and freshly ground black pepper to taste, Water or beef stock
Bring to a boil, then reduce to a simmer and let it simmer for around 2 hours.
Once the meat is well-cooked, remove it from the pot.
Remove the skin and some of the fat from the pork legs and break the meat apart into chunks.
Keep the broth in the pot, but use a strainer or colander to remove the bay leaves and garlic.
In a large bowl, combine all the ingredients for the meatballs and season to taste.
1 tsp. ground cinnamon, 1 tsp. ground cloves, 1 lb. ground beef, 1 lb. ground pork, 1 onion, 3 garlic cloves, 1 tsp. ground allspice, ½ tsp. ground nutmeg, ½ cup almond flour, Sea salt and ground black pepper to taste
Roll the meatball mixture into balls about 1 inch in diameter.
Melt some cooking fat over medium-high heat in a skillet. Sauté the meatballs until browned on all sides and set aside. You may have to work in batches.
In a large pot, add the pork meat, the meatballs, and the broth.
Add the cinnamon, clove, and allspice, and adjust the seasoning to taste.
2 tsp. ground allspice, 1 tsp. ground cinnamon, 1 tsp. ground cloves
Dissolve the tapioca starch in an equal amount of cold water, then thicken the sauce by adding 1 tbsp. of tapioca/water at a time until it reaches the desired consistency.
Tapioca starch as needed
Cook the ragout for 20 to 25 minutes and serve.

Nutrition