Mixed Bean Ragu with Pork Escallops Wrapped in Prosciutto and Sage

I christened this sh***y weather food as that is precisely what it is. The weather has been so bad I’m expecting a plague of locust next! Anyway this is a hearty Mixed Bean Ragu with Prosciutto Wrapped Pork. Just whack it in the middle of the table and serve with plenty of bread for dunking! This recipe will comfortably serve 2 but there will be plenty of left over ragu which is even better the next day.


You will need.

4 Pork Loin Chops (trimmed of all fat)

2 Tins of Chopped Tomato

1 Tin Mixed Beans

1 Tin of Cannelini Beans

2 Roasted Red Peppers (get the ones out of a jar)

1 Whole Onion

2 Cloves of Garlic

4 Slices of Prosciutto

Fresh Sage Leaves (use Basil if you prefer)

1 tbs Tomato Puree

Fresh Basil

Salt and Pepper.

2 Fresh Eggs


1. Firstly sweat off the sliced onions and crushed garlic in a little olive oil. Add in the tomato puree and mix well before adding in the tomatoes, peppers and your drained beans. Season well with salt and pepper and cook on a medium heat for 20 minutes while you prepare the pork.

2. Take each piece of pork and remove the fat. Cover them with cling-film then bash out a little with a rolling pin to about a centimetre in thickness. Season with a little salt and pepper before topping each piece with a couple of sage leaves then wrap in the prosciutto. Dont worry if it doesn’t go all the way around.

3.  Make a small well on the sauce and drop in your eggs and bake in the oven for  10 minutes. If the egg is a little wobbly finish under the grill for a couple of minutes.

4. Fry the pork in a pan on a medium high heat for a couple of minutes either side. Then take out and rest.

5. Place the pork back on the ragu and serve.




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