Pork Ragoo

Years ago, I remembered reading in the old C.S. Forester Hornblower books about Captain Hornblower's cook making a “ragout” from salted beef and biscuit crumbs, and I wanted to make my own. This happened, and became a family favorite. We just made it this week actually, and it was a good batch.

2 ½ cups cold roasted or slow-cooked pork, chopped or shredded to 3/4” pieces

3 large onions, coarsely chopped

28 oz. can diced tomatoes

1 Tbsp. brown sugar

½ tsp. tarragon (essential to the recipe)

1 tsp. oregano

Pepper to taste

Cook onions in olive oil in large, deep skillet over medium heat until soft; do not brown. Add spices when onion softens; stir. When onions are translucent, add pork. Stir well. Add diced tomato (with juices) and brown sugar. Cover, simmer on low for 90 minutes. Serve over rice or broad egg noodles.

Note: Having Pork & Onions a day or two before is a great way to create leftover pork…and onions. I usually make too much pork and too much onions, and if I’ve gauged my “customers” right, I can usually make this with very little work.