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Paleo Pork Ragout

Posted on Nov 13, 2014 | 0 comments

Paleo Pork Ragout

Paleo Pork Ragout


At the request of my friend Scott, who asked for more paleo recipes with ground meat that were easy to make, voila:  Paleo Pork Ragout. Based on 1 pound of ground pork, this easy meat entree is full of satisfying protein and healthy fats. It tastes delicious eaten from a bowl like chili, and paired with a tossed salad. It also works as a hearty meat sauce to top gluten-free pasta, resistant starch cooked mashed potatoes or white rice. I used it today wrapped in Paleo Tortillas to make soft tacos.

 

Paleo Pork Ragout is a great example of an easy to prepare paleo meal, that can be successfully made by anyone. If you keep several types of ground meat (beef, pork, buffalo, lamb, chicken) in your freezer at all times, and have some basic vegetables and spices on hand, you can easily whip up a quick and healthy paleo meal at a moments notice. Not into eating pork? Simply substitute your favorite ground meat into this ragout recipe. Any ground meat will work just as well as pork.

 

At the weekend, I make a big pot of parboiled rice, some roasted potatoes and some squash, then refrigerate them. This way, I have some basic resistant starch filled foods to work as a base for any protein toppers I make during the work week, when time for cooking is short. Don’t let years of urban myth about paleo being only “low-carb eating” keep you away from the supreme health benefits of eating starchy carbs (while staying in ketosis if you like) cooked in a fashion that converts them to resistant starch.

 

The nutritional yeast I use in this Paleo Pork Ragout is an important flavor component that takes the place of cheese in this, and many other of my paleo recipes. I experience joint pain and nasal drip from any form of dairy, so I always use something else to factor in cheesy flavor without the casein or lactose of dairy. Not only does nutritional yeast have a superb creamy, nutty, flavor, it is packed with nutrition. Very high in folic acid, vitamins and minerals, it is reminiscent of aged Parmesan cheese. You can find it in the bulk section or the baking section of most stores.

 


 

Paleo Pork Ragout

 

Paleo_Tortillas

Paleo Pork Ragout wrapped in a Paleo Tortilla with cilantro and sweet peppers

 

  • Prep time:  5 minutes
  • Cook time:  15 minutes
  • Servings:  4

 

  • 2 TBS. oil of choice (I used 1 TBS. each of bacon fat and light olive oil)
  • 1 medium yellow onion, finely chopped
  • 1 large unpeeled carrot, finely chopped
  • 2 cloves of garlic, minced
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 tsp. apple cider vinegar (or any vinegar you have)
  • 2 TBS. Italian seasoning
  • 1 TBS. dried parsley
  • 1 bay leaf
  • 1 pound ground pork (or ground meat of choice)
  • 1/2 an 18 oz. jar organic diced tomatoes (okay to use any amount close to 10 oz. from cans too, though I try to avoid BPA, a hormone and endocrine disruptor in canned foods)
  • 3 TBS. nutritional yeast flakes (for the cheesy flavor)
  • 2/3 cup dry white or dry red wine (use beef broth or bone broth if you don’t want to use wine)

 

(Payton’s Paleo 30 Day Challenge friendly)


1) In a large skillet, saute carrots and onions in oil, until onions are translucent.

2) Add minced garlic, and saute another 2 minutes.

3) Add all spices, salt, apple cider vinegar, and bay leaf to onion/garlic mixture. Stir for a minute or two to coat the spices and release their flavors.

4) Add ground meat to the pan stirring to break up meat into small pieces and mix spices in well. Brown for about 5 minutes.

5) Add tomatoes, nutritional yeast and wine or broth to pan. Simmer on medium, uncovered until most of moisture is reduced, about 15 minutes.

 

Serve Paleo Pork Ragout plain as is, or over gluten-free pasta, rice or potatoes, or wrapped in Paleo Tortillas.  All are equally delicious.

 

Paleo_Pork_Ragout

 

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