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Apple-Pork Ragu with Orecchiette

kept byalanalan
recipe bySerious Eats

1 teaspoon olive oil
12 ounces ground pork
2 slices thick-cut bacon, chopped
1/2 cup diced onion (from about 1/2 an onion)
3 garlic cloves, minced
2 Honeycrisp apples, peeled, cored, and cut into 1/4-inch thick slices
1/2 cup dry white wine
one 15-ounce can whole peeled tomatoes, chopped
1 cup chicken broth
1 pound orechiette
2 tablespoons brined capers
2 tablespoons fresh basil, thinly sliced
salt and black pepper



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