In a medium size saucepan melt butter, add bacon and cook, stirring frequently, for about 3 minutes, until brown. Reduce the heat to medium, and then add the onion and garlic. Saute, stirring frequently, for about 10 to 15 minutes more, until onion is translucent. Add tomato paste and mushrooms. Mix well.
Add 2 cups of the red wine to deglaze the pan. Reduce until almost dry, then add 2 more cups red wine, Dietz & Watson® Roast Sirloin of Pork, brown sauce, sage, paprika, thyme, red pepper flakes and bay leaves. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 10 minutes, until thickened. Add chopped Dietz & Watson® Roasted Red Peppers.
In a small mixing bowl, which together the remaining 1/4 cup wine and cornstarch until velvety smooth. Slowly stir the mixture into the ragoût and simmer for about 5 minutes more, until the ragoût thickens. Season with salt and pepper to taste.
Garnish with a dollop of sour cream and chives.
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