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.
SAVORY PORK & SPAGHETTI IN TOMATO SAUCE
Cream cheese, tomato sauce and seasoning blend deliciously in this pork-and-spaghetti dish. Top with Parmesan and fresh parsley for the win.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium-high heat. Add meat and garlic; cook 10 min. or until meat is done, stirring frequently. Remove meat mixture from skillet; cover to keep warm.
- Cook spaghetti as directed on package. Meanwhile, add tomato sauce and seasoning to skillet; cook 5 min. or until heated through. Add cream cheese; cook on low heat until melted, stirring until melted. Return meat mixture to skillet; cook 5 min. or until heated through, stirring occasionally.
- Drain spaghetti; place on platter. Top with meat mixture, cheese and parsley.
Nutrition Facts : Calories 480, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 52 g, Fiber 3 g, Sugar 7 g, Protein 35 g
PORK & TOMATO PASTA SAUCE
"This is a favorite with my husband and two small children. Even my neighbors make it now. Simple ingredients, simple preparation, no fuss-just a great meal." -Jackie Hughes, Baltimore, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. , Stir in cream and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is reduced by half. Serve with fettuccine.
Nutrition Facts : Calories 561 calories, Fat 54g fat (28g saturated fat), Cholesterol 163mg cholesterol, Sodium 836mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
JIFFY GROUND PORK SKILLET
Some people call it dinner hour, but many of us call it rush hour. Slow down the pace with this so-simple mouthwatering ground pork meal. The only thing you'll have left over is time to share with your family at the table. -Brigitte Schaller, Flemington, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and cook for 5 minutes to allow flavors to blend., Drain pasta; add to skillet. Stir in zucchini. Cover and cook for 3-5 minutes or until zucchini is crisp-tender. Freeze option: Transfer individual portions of cooled pasta mixture to freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little tomato sauce if necessary.
Nutrition Facts : Calories 317 calories, Fat 14g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.
ZAPPA FAMILY SPAGHETTI SAUCE
I have spent a lifetime trying to duplicate the red sauce and meatball recipe my mother, Anne Marie Zappa, cooked every week when I was growing up. I'll never do it, but this is close. This is a forgiving recipe. Maybe you want to add a couple of chicken thighs, or mix in a few browned hot sausages. Just keep a good ration of pork to beef.
Provided by Kim Severson
Categories dinner, pastas, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
- Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
- About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 966 milligrams, Sugar 11 grams, TransFat 0 grams
PORK MILANESE WITH SPAGHETTI
This saucy spaghetti with crispy pork on top is a sure-fire hit
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
- Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
- Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.
Nutrition Facts : Calories 597 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein
PORK CHOPS IN TOMATO SAUCE
"This is a variation of a main dish that my dad always made," writes Cindy Glancy of Point Pleasant, New Jersey. "I now add some special touches of my own when I make it for my husband and two children. The tender chops are fast to fix on a weeknight."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute onion and garlic in butter until tender. add pork chops; brown on both sides. In a small bowl, combine the tomato sauce, wine or broth, oregano and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 417mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SPAGHETTI PORK CHOPS
This succulent pork supper was sent in by Ellen Gallavan, Midland, Michigan. The moist chops simmer to perfection in a tangy sauce, then are served over pasta. "This was one of my mother's most-loved recipes," she shares.
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. , In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. , Cook spaghetti according to package directions; drain. Serve chops and sauce over spaghetti.
Nutrition Facts : Calories 587 calories, Fat 25g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 792mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 44g protein.
PARMESAN PORK WITH TOMATO & OLIVE SPAGHETTI
This healthy, balanced dinner is ready in under 45 minutes and is packed with lean protein, fibre, calcium, vitamin C, iron and three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Put the pork in a bowl with 1 tsp oil, 1 tsp sage, 1 garlic clove and lots of black pepper. Mix well, put on a tray and scatter with the cheese.
- Heat the remaining 2 tsp oil in a pan and fry the carrot, celery and remaining garlic and sage for 5 mins, stirring frequently. Add the olives, tomato purée, bouillon and 200ml water, cover and cook for 5-8 mins or until the veg is tender.
- Meanwhile, cook the spaghetti following pack instructions and heat the grill. Grill the pork for 6 mins, then leave to rest. Drain the spaghetti, reserving a little water, and toss into the veg with the tomatoes and parsley. Add the water to loosen, then serve with the pork.
Nutrition Facts : Calories 572 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 50 grams protein, Sodium 0.9 milligram of sodium
BEST SPAGHETTI SAUCE MADE WITH PORK NECK BONE! ITALY 1870-1900!
This recipe came from Southern Italy around the 1900's. This is a very nice and thick sauce not running all over the plate. If it's not thick, you didn't cook it long enough. It's great on all dishes that uses spaghetti sauce.I always make at least 1/1/2 gallons of this sauce at a time.It freezes very well in containers. I use containers like the size of the large country crock butter bowl, enough for 4-8 servings at a time and use it when you feel the urge for this sauce. I always try to use it up in 6 months or so, then start all over making another batch.
Provided by Timothy H.
Categories Sauces
Time 4h35m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
- Cook garlic until golden brown, not burnt!
- Remove garlic.
- Add pork neck bones, brown, put garlic back in the pot.
- Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
- Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
- The last half hour add cheese. Freezes very well.
Nutrition Facts : Calories 177.3, Fat 5.2, SaturatedFat 1.6, Cholesterol 5.9, Sodium 2162.8, Carbohydrate 28, Fiber 6.9, Sugar 20.4, Protein 8.6
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