Ragout with Olives and Peppers

INGREDIENTS

2    tablespoons olive oil

1    pound lamb or pork cut to 1 inch cubes

1    large white onion chopped (1 ½ cups)

2    medium carrots, peeled, diced small (1 cup)

2    ribs celery, diced small (1 cup)

4    cloves garlic, chopped

1    can (8 ounces) tomato sauce

½   cup dry red table wine

2    teaspoons dried tarragon

1    cup diced red bell pepper

½   cup halved small green olives

1    cup dry small shell pasta or Israeli couscous

METHOD

In a large skillet, warm the olive oil over medium-high heat and add the meat cubes. Brown the meat on all sides, about 3 to 4 minutes, and remove to a bowl. Add the onions, carrots and celery and sdaute for 4 to 5 min utes until the onions become translucent. Add the garlic, stir it in and cook for 1  minute.

Add the tomato sauce and red wine, lower the heat to medium low, cover and cook for 10 minutes. Add the pork and any juices plus the tarragon, re-cover and cook for 5 minutes, stirring once to turn the meat cubes over. Remove the cover, add the bell pepper dice and the olives and cook for 2 minutes. Remove from the heat and serve with the pasta or couscous cooked to package directions.

Modified from a recipe in Food and Wine  magazine