PRESSURE-COOKER SPICY PORK AND SQUASH RAGU
This recipe is a marvelously spicy combo perfect for cooler fall weather-so satisfying after a day spent outdoors. -Monica Osterhaus, Paducah, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Combine the first 6 ingredients in a 6-qt. electric pressure cooker. Sprinkle ribs with salt, garlic powder and pepper; place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled ragu in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 469mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
BUTTERNUT SQUASH AND PORK LASAGNA
Provided by Anne Burrell
Categories main-dish
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- For the pork ragu: (This can TOTALLY be done ahead!) Place the garlic, celery, onions and fennel in a food processor and puree to a coarse paste.
- Coat a large, wide pot with olive oil and toss in the pureed veg. Bring the pan to a medium-high heat and season generously with salt and a sprinkey dink of crushed red pepper. Cook the veg until they start to get brown and form a crust on the bottom of the pan; be patient...this will take a little time. Scrape the crud off the bottom of the pan and let it re-form. Stay with it and DO NOT let it burn.
- Add the ground pork, sprinkle with salt and repeat this process. This takes patience...accept it and move on. THIS is where BIG flavors are formed.
- When the meat is nice and brown, add in the tomato paste, stir to combine and cook, stirring frequently, for 3 to 4 minutes. Stir in the white wine and let it cook for 2 to 3 minutes.
- Toss in the pureed tomatoes, bay, cinnamon stick, thyme and 2 cups water. Taste and season with salt if needed. Bring to a boil and reduce to a simmer. Simmer until the liquid has reduced by half, add more water and reduce again. Taste and adjust the seasonings if needed. Turn off the heat and use immediately or store for future use.
- For the lasagna: Preheat the oven to 350 degrees F. Working in batches, toss the butternut squash slices with olive oil and salt. Lay the squash slices on sheet trays and bake until the squash is tender but still holds its shape, about 20 minutes. Repeat until all the squash is roasted.
- Coat a large saute pan with olive oil, toss in 2 of the garlic cloves and a pinch of crushed red pepper and bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it and toss it in the "thank you for coming bowl". Add half of the mushrooms to the pan, season with salt and cook until they are soft and wilted. Remove from the pan and reserve. Repeat this whole process--starting with the oil and garlic--with the remaining mushrooms, followed by the spinach in 2 batches. Drain and cool the cooked spinach in a colander or mesh strainer.
- In a large bowl combine the ricotta and parsley.
- To assemble: Preheat the oven to 375 degrees F. Place a ladleful of the pork ragu in the bottom of a 9-by-13-inch baking dish and spread it around to LIGHTLY cover the bottom of the dish.
- Arrange an even layer of the roasted squash on top of the ragu; be sure the squash completely covers the surface of the baking dish--this acts as the "pasta". Cover the squash layer generously with more ragu. Spoon 1-tablespoon scoops of the ricotta mixture over the ragu. Arrange an even layer of spinach and mushrooms over the ricotta. Sprinkle with the grated Parmesan. Lay another layer of squash over the Parmesan and repeat the process until the baking dish is full, ending with a top layer of squash topped with a little ragu and Parmesan.
- Cover the baking dish with foil, place on a sheet tray and bake for 45 minutes. Remove the foil and bake for 10 minutes more. Remove from the oven and let rest for 15 to 20 minutes before serving.
RIGATONI WITH SPICY CALABRESE-STYLE PORK RAGù
Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.
Provided by Sara Jenkins
Categories Pasta Pork Dinner Sausage Simmer Boil Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside.
- Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned, about 4 minutes. Add ground pork, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.
- Increase heat to medium-high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.
- Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.
- Add reserved meat and tomato purée and 1 cup water. Bring to a boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours. Season with salt. DO AHEAD: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before continuing.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
- Add pasta and 1/2 cup pasta cooking liquid to sauce; stir to coat. Stir in 3/4 cup Parmesan and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.
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
SPICY PORK AND BUTTERNUT SQUASH RAGU
This recipe is a marvelously spicy combo that's perfect for cooler fall weather and satisfying after a day spent outdoors. -Monica Osterhaus, Paducah, Kentucky
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in bottom of a 6- or 7-qt. slow cooker. Sprinkle ribs with salt, garlic powder and pepper; place in slow cooker. Cook, covered, on low until pork is tender, 5-6 hours., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 426mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges
RUSTIC PORK RAGU
Make and share this Rustic Pork Ragu recipe from Food.com.
Provided by JackieOhNo
Categories Pork
Time 3h30m
Yield 4 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 to 4 minutes per side. Remove the pork; set aside.
- Add the onion, 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 pot.
- Return pork to the pot. Bring the liquid to a boil, then reduce heat. 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 handles, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
- Serve over the pasta with the Romano sprinkled on top.
Nutrition Facts : Calories 1130, Fat 44.6, SaturatedFat 13.7, Cholesterol 178.6, Sodium 1559.8, Carbohydrate 105.9, Fiber 7.8, Sugar 12.9, Protein 73.4
SPICY BUTTERNUT SQUASH SOUP
Make and share this Spicy Butternut Squash Soup recipe from Food.com.
Provided by Chef Dine
Categories Low Protein
Time 1h5m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. pour a thin layer of water not the bottom of cookie sheet with sides or jelly roll pan. Place the squash cut-side down. Bake 40 minutes.
- Cook squash and remove peel. Cut into large squares. Set aside.
- Melt butter in large stock pot over medium heat. Add onion, shallots, and garlic and sauté 5 minutes or until tender. Pour the low sodium chicken broth into the pot. Add potatoes and increase heat to bring to a boil. Reduce heat to medium-high and boil for 20 minutes.
- Add the squash, stirring until well mixed.
- Using a handheld blender, puree the soup until smooth. OR, cool slightly and transfer in batches to food processor and blend until smooth. Return to large pot.
- Season the soup with the cayenne pepper, allspice, nutmeg, ginger, and pepper. Add apple cider vinegar, splash of white wine or cooking white wine and water. Stir well and ladle into bowls.
Nutrition Facts : Calories 155.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 86.1, Carbohydrate 27.9, Fiber 3.9, Sugar 3.7, Protein 6.6
EASY ONE-PAN PORK AND SQUASH DINNER
This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!
Provided by Fioa
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
- Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
- Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
- Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
- Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g
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