BBQ Pork Ragu
One I made up that turned out great!
http://cookingwiththemark.blogspot.com
Ingredients
1 pork tenderloin
1 green pepper chopped
1 onion chopped 1 clove garlic minced
1 T chives
1/2 c fresh basil
1 c dry rose wine
1 t black pepper
1 28-oz can tomatoes
Parmesan cheese grated
3/4 pound spaghetti, cooked
Directions
First coat the pork tenderloin with olive oil and coat it with Chicago steak seasoning and let it sit for 1/2 hour. Grill until tender but don't overcook. Remove from grill and let rest for 15 minutes before cutting into small cubes. Set aside.
Meanwhile, in a frying pan, saute the onion for about 10 minutes. Then add the green pepper and cook for another ten minutes. Add garlic and cook until it releases its wonderful aroma. Add the tomatoes, chives, black pepper and rose wine and cook for about 20 minutes over medium heat.
While all this commotion is going on, cook the spaghetti.
When it's almost done, scoop up some of the water and add it to the sauce. (Read Marcella Hazen to find out why). Add a little of the sauce to the drained pasta, stir and set aside. Add the pork to the sauce along with the fresh basil. Cook for about 5 minutes to heat through. Mix and serve over the pasta.
