RECIPE: Ragoût

khandiFebruary 6, 2007

Comfort food! My mother makes this with potatoes, my MIL makes hers with bowtie pasta.


In a large saucepan, combine

6 pork hocks

2 onions, finely chopped

2 bay leaves

1 Tbsp allspice

4 tsp salt

1 tsp pepper

Add enough cold water to completely cover meat. Bring to boil, cover, reduce heat and simmer for 2 hours or until meat is tender.

Meanwhile, make 1-inch meatballs from a mixture of

1 lb ground pork

1/3 cup cracker crumbs

¼ cup finely chopped onion

1 egg

½ tsp salt

½ tsp thyme

¼ tsp pepper

Bone and skin cooked pork hocks and remove bay leaves. Skim off fat. Mix together and stir in

½ cup flour

½ cup cold water

Few drops gravy colouring

Cook, stirring constantly, until thickened. Add meatballs and

5 potatoes, peeled and halved

Continue cooking until potatoes and meat are tender, about 30 minutes longer. Makes 8 to 10 servings.

Variation: Substitute bow tie pasta for the potatoes.

*Traditionally in French Canada this is thickened with 1 cup browned flour made by cooking in heavy pan until golden brown.

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