PENNE WITH PORK RAGOUT
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
- Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
- Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
- Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.
PORK RAGOUT WITH PAPPARDELLE PASTA
The secret ingredient in this recipe is time (although there's thyme too). Letting the pork slowly braise in the tomato sauce builds a deep and rich flavor. We loved this served over pappardelle but it's great with cavatelli too. Make it for four or serve just two for a special dinner and you'll have some much appreciated leftovers.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
- Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that "tomato water"). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
- Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
- Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.
PENNE WITH MEATY RAGU
Steps:
- Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
- Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
- Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
- Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.
PORK RAGU
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.
PORK RAGù OVER CREAMY POLENTA
Leftover sauce? Bring a pot of water to boil: It's pasta night.
Provided by Alison Roman
Categories Bon Appétit
Yield 8 Servings
Number Of Ingredients 21
Steps:
- Pork:
- Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10-12 minutes. Transfer to a platter and pour off pan drippings.
- Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12-15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5-8 minutes.
- Add wine and cook, scraping up any browned bits, until reduced by about half, 5-8 minutes.
- Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
- Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2 1/2-3 hours.
- Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
- Do ahead: Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
- Polenta and assembly:
- Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low.
- Cook, whisking often, until polenta is tender and creamy, 20-25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and 1/2 cup Parmesan to polenta and whisk until melted; season with salt and pepper.
- Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.
BRAISED PORK RAGU
A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!
Provided by KIRSTEN_R
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
- Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 10.3 g, Cholesterol 54.9 mg, Fat 13.7 g, Fiber 2.3 g, Protein 19 g, SaturatedFat 3.8 g, Sodium 559.5 mg, Sugar 5.6 g
RAGU RAVING OVER PENNE
This thick and hearty Bolognese will have your family and guests raving how great a cook you are. Comfort food that will warm your bones. Good to make for Halloween. take the children trick or treating check in, empty the candy bags, give a stir and go back out for more knowing the treat you'll be back home for..... When chilled arrive home for a hot yummy dinner that everyone will LOVE! Makes a lot of sauce so great to freeze leftovers for a later day.
Provided by Rita1652
Categories Sauces
Time 5h20m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Cooked bacon till crisp, draining and discard grease. Crumble and place in crock-pot with remaining ingredients except for salt, pepper, pasta, cheese, butter and basil.
- Mix everything together so ingredients are all incorporated.
- Cook on low for 4-6 hours. Stir when you can.
- Before serving adjust seasoning with salt and pepper and add additional Italian seasonings to your taste to refresh the herbiness. ;) Add butter and fresh basil and mix in for extra richness and freshness.
- Plate pasta and pour sauce over it then top with cheese and pepper flakes.
Nutrition Facts : Calories 294.8, Fat 7.2, SaturatedFat 2.3, Cholesterol 36.6, Sodium 596.4, Carbohydrate 45.4, Fiber 6.5, Sugar 4.9, Protein 14.5
RUSTIC PORK RAGU
I don't exactly know what makes this recipe rustic, but that is the name that came with it. The recipe comes from Real Simple magazine. I made this in the crockpot which made it even more simple. I used a 28-ounce can of crushed tomatoes which was the only size I could find. I also made up an envelope of pork gravy mix according to the package directions and added it to the crockpot with the tomatoes. This cut the tomatoey-ness of the ragu perfectly IMHO. I couldn't find pappardelle pasta so used farfalle noodles which worked very well. This is a delicous, yet easy to prepare meal that is full of meat and perfect for a winter meal.
Provided by Lorraine of AZ
Categories Spaghetti Sauce
Time 8h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3-4 minutes per side. remove pork; set aside.
- Add the onon, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pan. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours.
- Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
- To serve: Serve over the hot cooked pasta and sprinkle the Romano over the top.
- NOTE: To prepare in the crockpot, transfer the browned meat to a warm or hot crockpot in step 1. Make up the sauce as directed in step 2 (adding the completed pork gravy if you wish to use it) and pour over the meat in the crockpot. Turn the meat to make sure it is covered with the sauce. Cover and cook on low heat for 7-8 hours.
PENNE WITH RICH PORK AND TOMATO RAGU RECIPE - (4/5)
Provided by ShannonB
Number Of Ingredients 10
Steps:
- Place a large nonstick frying pan over medium heat. Add onion, garlic and chili and stir fry 2-3 minutes. Add pork and cinnamon and stir fry an additional 3-4 minutes. Add tomatoes, stock and chopped basil and bring to the boil. Season well, cover tightly and cook over low heat for 20-25 minutes. While sauce is cooking, cook the pasta. Drain and return to the saucepan. Pour over the meat sauce. Toss to mix well. Serve with cottage cheese (yum!).
More about "pork ragu over penne recipes"
QUICK PORK RAGU WITH PENNE - A SAUCY KITCHEN
From asaucykitchen.com
4.4/5 (47)Total Time 30 minsCategory MainsCalories 429 per serving
- Roughly chop the spring onions, carrots and celery sticks before adding them + the deseeded chili to a high powered blender or food processor. Blitz it until it becomes a chunky paste. If you're using a food processor, don't worry about pre-chopping.
- Heat the olive oil in a large skillet/frying pan. When the oil is hot, add the vegetable paste and cook for a couple of minutes until fragrant.
- Add the pork mixture to the frying pan with the vegetable paste and brown the meat on a medium heat, approximately 5 minutes.
PORK RAGU WITH PENNE PASTA - COOKING IN PLAIN GREEK
From cookinginplaingreek.com
Estimated Reading Time 1 min
PORK RAGU AND PENNE RECIPE - HOME CHEF
From homechef.com
Total Time 1 hrCalories 600 per serving
PORK RAGU RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK RAGù OVER CREAMY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
RIGATONI WITH PORK RAGU - MUST LOVE PASTA
From mustlovepasta.com
EASY QUICK PORK RAGU | PORK RAGU | BOLOGNESE RECIPES | EASY RAGU …
From allyskitchen.com
PENNE WITH PORK RAGU - BLOG - WHAT'S COOKING ELLA
From whatscookingella.com
TASTY PORK MINCE RAGU AND PENNE PASTA - MINCERECIPES.INFO
From mincerecipes.info
RECIPES FOR PORK RAGU OVER PENNE WITH GROCERY LISTS AND …
From saymmm.com
PENNE WITH PORK RAGU RECIPE - TELEGRAPH
From telegraph.co.uk
ROAST PORK SHOULDER RAGù IN BIANCO WITH PASTA RECIPE
From seriouseats.com
PORK RAGU OVER PENNE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
PORK RAGU OVER PENNE - PINTEREST
From pinterest.com
EASY PORK RAGU WITH CREAMY POLENTA - FOODOLOGY GEEK
From foodologygeek.com
PORK RAGU OVER PENNE – RECIPES NETWORK
From recipenet.org
RICH AND TENDER PORK RAGU - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
PENNE AL RAGù - COOKING WITH NONNA
From cookingwithnonna.com
VODKA PENNE PORK RAGU | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
LEFTOVER PULLED PORK RAGU - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
PORK RAGU OVER PENNE - LUNCH RECIPES - FOODDIEZ.COM
From fooddiez.com
RECIPES FOR PORK RAGU OVER PENNE WITH GROCERY LISTS AND …
From saymmm.com
WHITE BEAN PENNE WITH PORK RAGU - THE COMPLETE SAVORIST
From thecompletesavorist.com
PULLED PORK RAGU (USING LEFTOVER PULLED PORK)│OUR SALTY KITCHEN
From oursaltykitchen.com
LEFTOVER PULLED PORK RAGU WITH POLENTA - FAMILY SPICE
From familyspice.com
SLOW-COOKED PORK RAGU WITH PENNE | NEW WORLD
From newworld.co.nz
EASY PORK RAGU - BAKING MISCHIEF
From bakingmischief.com
BAKED PENNE WITH PORK RAGU - LIDIA
From lidiasitaly.com
THE BEST PORK RAGU - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
BEST PORK RAGU RECIPE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
BAKED PENNE WITH PORK RAGU - YOUTUBE
From youtube.com
SLOW COOKED PORK RAGU OVER PASTA - BUTTER & BAGGAGE
From butterandbaggage.com
INSTANT POT PORK RAGU - AMANDA COOKS & STYLES
From amandacooksandstyles.com
PENNE WITH RICH PORK AND TOMATO RAGU RECIPE - FOOD NEWS
From foodnewsnews.com
THIS PORK RAGU OVER CREAMY POLENTA IS MY EVERYTHING - BON APPéTIT
From bonappetit.com
You'll also love