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.
RIGATONI WITH PORK RAGù
This rigatoni has its roots in Calabria, but the recipe comes from Chicago chef Tony Mantuano's own nonna, who slow braises pork ribs in tomato sauce to make a rich and hearty ragù.
Provided by Tony Mantuano
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Line a flat work surface with a sheet of parchment paper. Place ribs on the parchment in an even layer. Season generously with salt and freshly ground pepper on both sides. Heat a large roasting pan on top of the stove over medium heat. Add the olive oil and let heat for 1 minute. Put the ribs in the pan and brown on all sides, 8-10 minutes. Add the garlic and let brown, 1-2 minutes. Add the crushed tomatoes. Using a wooden spoon, scrape up all the browned bits on the bottom of the pan. Add just enough water to cover the ribs. Transfer to the oven and braise, uncovered, until the meat is tender, 2-2½ hours, checking after 1¼ hours.
- Check the ribs after 1¼ hours. The surface of the roasting pan should be caramelized around the edges, with bubbles of sauce around the ribs. Return to the oven until the ribs are fork tender, another 45 minutes.
- After a total of about 2 hours of cooking, check for doneness. The meat should be tender and pull easily from the bone. Set ribs aside in the roasting pan to cool slightly.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3 minutes less than what's advised on the box. Meanwhile, pull the pork meat from the bones; discard the bones. Toss the meat with the sauce in the roasting pan to make a ragù. Season with salt and pepper. Break up the dried chili and stir into the sauce.
- Assembly: Reserve ¾ cup pasta water. Drain the rigatoni, then return to the pot. Pour reserved pasta water and sauce into the pot. Cook over low heat, gently tossing the rigatoni with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be al dente. Taste for seasoning and adjust if necessary. Transfer to a platter or bowl and serve with freshly grated Pecorino Romano and more dried chilies.
ITALIAN MEAT SAUCE WITH COUNTRY RIBS
The perfect Sunday sauce!
Provided by Mamma C
Categories Main Course
Time 3h
Number Of Ingredients 11
Steps:
- In an extra-large skillet, heat two tablespoons of oil on high and brown the ribs in it on all sides, for about 15 minutes. (If all the ribs won't fit in your pan, you might want to use two skillets, with a tablespoon of oil in each.)
- While the ribs are browning, peel the half onion and chop it. In a large (8-quart) pot, heat two tablespoons of oil on medium-high heat and add the onions. While they are cooking (stir them occasionally), peel and chop your garlic. When the onions are just about tender, stir in the garlic to the pot with the onions.
- Transfer the browned ribs to the pot, along with some of the oil from the skillet. Add your cans of tomatoes. Use a potato masher to gently smash the whole tomatoes.
- Stir in the salt, red pepper flakes and bay leaf. When the pot comes to a boil, put the heat on low to let it simmer gently. Prop a lid over the pot, using a wooden spoon resting on the edge of the pot to keep the lid open just a bit. Let the sauce cook for at least 2 1/2 hours, stirring it occasionally to prevent sticking. (Wait at least an hour into the process before tasting the sauce, so you're not consuming raw meat.)
- The sauce needs to cook until the ribs are fork-tender. This may take around 2 hours and 45 minutes. When the ribs are almost tender, place a pasta pot with salted water on to boil and cook your pasta so that it should be ready for when the sauce is done. When you can easily insert and remove a fork from the meat, your meat and sauce are done. Stir in the fresh basil, and taste to see if any extra salt is needed.
- Serve the sauce spooned over pasta, and keep the ribs covered at the table so they can be eaten as a second dish. Or, each person can add a rib to his or her pasta, if desired. The sauce also can be used on pizza.
- Store leftover sauce in the refrigerator for up to four days, or freeze it.
Nutrition Facts : Calories 465 kcal, Carbohydrate 16 g, Protein 38 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 134 mg, Sodium 616 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
COUNTRY STYLE PORK RIB RAGU
Time intensive ragu but very tasty and worth it. I had country style pork ribs on hand so decided to try them in a ragu (normally it's beef) and it worked.
Provided by amrench
Categories Easy
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Salt and pepper both sides of the country style pork ribs.
- Heat a large braising pan over high heat until it's hot and then add in the clarified butter.
- Sear both sides of the meat and remove from pan. Do this in multiple steps if the meat gets too crowded.
- Do not clean out the pot. The fond that is leftover in the pot will add to the flavoring of the sauce. Add carrots, celery and onions. Cook for 5 minutes stirring occasionally.
- Time to deglaze the pan. Add the red wine. Using a wooded spatula scrape the fond and allow that to meld in with the wine. Bring the wine to a boil and cook for about 5 minutes.
- Add in the garlic, rosemary sprigs, tomatoes, beef broth, bay leaves and stir.
- This will give you a lot of liquid in your sauce. Time to reduce. Cook at medium-low heat until the sauce has reduced by about one third.
- Add back in the meat that was set aside earlier.
- Allow the dish to come back to a boil and cover the pot and lower the flame and simmer for 3 hours.
- This step is optional but I prefer to do it. Although this adds a considerable amount of time to the recipe. Allow the dish to cool and put in the fridge. Once it cools, put back on stove and using a spoon, skim off as much fat as you can. Put over high heat and bring back to slow bubble.
- Remove the meat from the pan and remove the bones and any hard cartilage parts. Shred the meat with two forks and add back into the dish.
- Now is the time to salt and pepper your dish to taste.
- Sometimes the tomatoes aren't sweet enough by themselves and if you notice too much acidity, add in a little honey, and taste, and add more if needed. If you don't like honey, plain sugar would also help to remove the acidity.
- At this point, what I like to do is to leave it uncovered and leave over medium heat while the sauce continues to bubble and reduce even more. Then I boil my water and make my egg noodles.
- Once egg noodles are done cooking, drain.
- Serve by plating a wide bowl with noodles, spoon the ragu over the noodles, top with shredded pecorino romano cheese and then lastly sprinkle the chopped parsley over the cheese.
Nutrition Facts : Calories 1026.8, Fat 43.6, SaturatedFat 10.7, Cholesterol 298.2, Sodium 747.7, Carbohydrate 69.1, Fiber 5.8, Sugar 8.4, Protein 72.4
MOROCCAN-INSPIRED COUNTRY-STYLE RIB RAGU WITH COUSCOUS CAKES
For this pork and beans dish, I'm inspired by the Berber classic from North Africa, named for the earthenware pot traditionally used for simmering lamb or chicken stew. Tagine also refers to the stew itself. Here Moroccan spicing brings out the best in boneless blade chops, which are from the loin nearest the shoulder. These thick chops are well marbled, full-flavored, and often called "Boneless Pork Loin Country-Style Ribs". Recipe courtesy of Grand Champion of the popular cooking competition, "Chopped" and recent winner of "Iron Chef America" - Chef Madison Cowan on behalf of the National Pork Board
Provided by Pork Board
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 33
Steps:
- Marinating Time: 3 hours.
- For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix paprika, coriander, turmeric, salt, pepper, ginger, and cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture.
- To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. .In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate.
- Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, thyme, chili flakes and bay leaves to the skillet and sauté together about 4 minutes, adding more by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 minute. Stir in remaining spices and cook for 15 seconds. Stir in tomatoes with their juices, broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes.
- Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes.
- Meanwhile, make the couscous cakes: Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.
- Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.
- Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.
Nutrition Facts : Calories 724.9, Fat 33.2, SaturatedFat 7.1, Cholesterol 162.8, Sodium 1651, Carbohydrate 60.5, Fiber 9.7, Sugar 10.9, Protein 46.9
PORK RIB RAGU
Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Halve leek lengthwise and rinse thoroughly; dry well and coarsely chop. In a large Dutch oven or heavy pot, heat oil over medium-high. Season ribs with salt and pepper. In batches, cook ribs until browned, 4 to 6 minutes per batch. Transfer ribs to a plate. Add leek, carrots, and celery to pot. Cook, stirring frequently, until vegetables soften slightly, about 5 minutes. Add wine; bring to a simmer and reduce wine by half.
- Return ribs to pot and cover with water by 2 inches. Bring to a boil, cover, then place pot in oven. Cook until meat is falling off bones, about 3 1/2 hours. Transfer ribs to a rimmed baking sheet and strain cooking liquid into a heatproof container; skim fat from liquid. When ribs are cool enough to handle, shred meat (discard fat and bones).
- In a medium saucepan, melt butter over medium. Add onion and cook until soft, about 8 minutes. Stir in flour to coat. Gradually whisk in cooking liquid and simmer until thickened, about 8 minutes. Add pork to sauce and heat through.
COUNTRY-STYLE PORK RIBS
Neither my husband nor myself are big pork eaters, but we absolutely love these ribs. My mom has been preparing them for as long as I can remember.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Combine the first four ingredients; stir to dissolve sugar. Pour into a 2-gal. resealable plastic bag; add ribs and turn to coat. Seal bag; refrigerate overnight, turning occasionally. Drain and discard marinade. , Grill, covered, over medium heat, turning occasionally, for 30-40 minutes or until juices run clear.
Nutrition Facts :
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