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
INSTANT PORK RAGU RECIPE
Pork Ragu is a hearty sauce that is a great sauce on pasta, mashed potatoes, zoodles, or mashed cauliflower. Instructions included for Instant Pot, Slow Cooker, Oven, Stovetop. A great make ahead freezer. Great for a family dinner or when guests are coming for dinner.
Provided by Eileen xo
Categories Main Course
Time 1h10m
Number Of Ingredients 21
Steps:
- Season country pork ribs with garlic powder, onion powder, and black pepper. Set aside.
- Turn the Instant Pot to Saute, 15 minutes. Add 1 Tablespoon olive oil. Add in the seasoned pork and sear until brown on all sides. Set aside pork.
- If needed, add the second Tablespoon of olive oil to the Instant Pot. Add in the carrots, celery, and onions. Saute till veggies get soft, around 3 minutes. Add in the minced garlic, stir for a minute.
- Add in the red wine, use a wooden spoon to bring up any brown bits at the bottom of the pot. (Note 2). Let saute about 3 minutes.
- Stir in crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, oregano, basil, and fennel. Add in a dash of salt and pepper. Cancel saute on the instant pot. Add in the brown pork pieces.
- Place lid on Instant Pot, lock it and close the vent. Press "Pressure Cook" high pressure and put the time to 40 minutes. Once cooking complete, naturally release the pressure for about 5 minutes. Then turn valve to auto release remaining steam.
- Once complete, remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed.
- Serve with pappardelle or your favorite pasta. If a low-carb alternative is needed, see note 4.
Nutrition Facts : ServingSize 0.5 cup, Calories 295 kcal, Carbohydrate 19 g, Protein 21 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 513 mg, Fiber 4 g, Sugar 10 g
TAGLIATELLE WITH A LEMON PORK RAGù
Authentic Italian tagliatelle with a lemon pork ragù
Provided by Carmelita Caruana
Categories Lunch, Main course, Pasta, Supper, Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Peel the garlic cloves, cut in half lengthways and remove the green shoot at the centre. Gently warm the garlic and oil in a large frying pan (big enough to toss the pasta in later). As it starts to colour, take off the heat and let the garlic infuse for 5 minutes, then discard it.
- Tip the onion and celery into the garlic scented oil, sprinkle with a little salt and return to a gentle heat. Let them soften, without colouring, for 8-10 minutes. They should sweat rather than fry, so if you hear sizzling add water, a tablespoon at a time.
- Add the pancetta and cook for another 6minutes, adding water as before. Stir in the pork and turn the heat up. Don't colour the meat too much and avoid breaking it up. Add the wine and let it evaporate, then season. Pour in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little water if the mixture gets too dry.
- While the ragù is cooking, put a pan with plenty of water on to boil. Grate the Parmesan and the zest from the lemon.
- When the water is at a rolling boil add 2 tsp salt, then the pasta. Partly cover, bring back to the boil, give it a good stir and reduce the heat so the water boils gently. Taste the pasta 2 minutes before the timing on the packet - remember it will keep cooking while it is tossed with the ragù.
- Drain the pasta, reserving some pasta water. Immediately transfer the pasta to the frying pan and toss well over a low heat. Tip in the parmesan and toss well. Add pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
- Toss in the lemon zest and parsley. Serve immediately.
Nutrition Facts : Calories 811 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 5.3 milligram of sodium
PASTA WITH TUSCAN PORK SAUSAGE RAGU
A bowl of this pork sausage ragu (and a glass of Chianti!) will have you feeling like you're in the heart of Tuscany.
Provided by The Giadzy Kitchen
Categories Main Course
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat for the pasta.
- To the skillet with the sausage, add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the red wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree, cheese rind and rosemary sprig. Reduce the heat and simmer gently for 15 minutes.
- Once the pasta water is boiling, season generously with kosher salt. Add the pasta to the water and cook until just al dente, about 8-10 minutes. Reserve 1 cup of pasta water.
- Remove and discard the Parmesan rind and rosemary sprig from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
Nutrition Facts : ServingSize 6, Calories 411
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.
RIGATONI WITH PORK RAGOUT
Provided by Giada De Laurentiis
Time 2h15m
Yield 8
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 rigatoni 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.
Nutrition Facts : ServingSize 8
PORK RAGU WITH PASTA
Use the leftovers from our Pork Chops with Fennel and Carrots for this recipe -- they give a meaty heft to vegetable tomato sauce over pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a medium pot, combine roasted vegetables, tomatoes with juice, chicken broth, and Italian seasoning blend; season with salt and pepper. Bring to a boil over medium-high heat, then nestle pork chops in mixture. Reduce heat to low, cover, and cook until pork chops are very tender, about 45 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain.
- Transfer pork chops to a large bowl. With 2 forks, shred meat, discarding bones. Add pasta and sauce to bowl and toss to combine. To serve, sprinkle with Parmesan.
Nutrition Facts : Calories 560 g, Fat 16 g, Fiber 7 g, Protein 22 g, SaturatedFat 3 g
PORK RAGU WITH PENNE
Quick 30 minute Pork Ragu with gluten free penne - packed full of veggies and spices!
Provided by Sarah
Categories Mains
Time 30m
Number Of Ingredients 15
Steps:
- Roughly chop spring onions, carrots and celery sticks. Add to a high powered blender or food processor along with the deseeded chili. 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 chunky vegetable paste. Cook 2-3 minutes until fragrant.
- In a mixing bowl: add the pork, 1 teaspoon salt, fennel and oregano. Mix until thoroughly combined.
- Add the pork mixture to the frying pan with the vegetable paste and brown the meat on a medium heat, about 5 minutes.
- Fill large pot of water 2/3 of the way full and add 1 tablespoon sea salt. Bring the water to a boil and then carefully add in the pasta. Cook the pasta in boiling water until al dente - springy & chewy & not mushy. It should take about 10 minutes. Make sure to stir often. Gluten free pasta likes to clump so you really need to keep it moving to prevent it from sticking together.
- While the pasta is cooking return to your ragu. Add in the vinegar, garlic, black pepper, chopped tomatoes + 1 cup of water and let simmer for 10 minutes on a medium-low heat.
Nutrition Facts : Calories 429 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fiber 4 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize g, Sodium 456 milligrams sodium, Sugar 5 grams sugar
PORK RAGù AL MAIALINO
This is true restaurant cooking for the home: a recipe born of a professional kitchen's need to use up leftovers, then cheated upon to strike away extravagances like suckling pigs, fresh-made pasta and veal stock. A common and inexpensive pork shoulder and a few extra pats of butter will do the trick nicely.
Provided by Sam Sifton
Categories dinner, pastas, main course
Time 2h45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.
- Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.
- Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.
- Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.
- Put a large pot of salted water over high heat and bring to a boil.
- Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.
- Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.
- Serve immediately, topped with arugula and the remaining cheese.
PORK RAGU RECIPE
Steps:
- Gather the ingredients.
- Heat remaining tablespoon of oil in the same pot over medium-high heat. Add the onion, carrot, celery, and garlic, scraping up the browned bits from the bottom of the pan. Cook until fragrant and the onions are slightly softened, 3 to 4 minutes. Stir in the tomato paste and add the wine; bring to a boil. Cook until the wine is reduced by half, 3 to 4 minutes.
Nutrition Facts : Calories 506 kcal, Carbohydrate 23 g, Cholesterol 123 mg, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, Sodium 196 mg, Sugar 4 g, Fat 29 g, ServingSize 6-8 servings, UnsaturatedFat 0 g
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.
CAVATELLI WITH PORK RAGù
A low, steady simmer is the key to this braise, so keep an eye on the pot.
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Season pork with salt and pepper. Heat 1/4 cup oil in a large heavy pot over medium-high heat. Working in batches, cook meat, turning occasionally, until browned, 10-15 minutes; transfer to a large plate.
- Drain all but 2 tablespoons fat from pot. Reduce heat to medium and cook onion, carrot, celery, and garlic, stirring occasionally, until golden brown, 8-10 minutes. Tie rosemary, oregano, and bay leaf into a bundle with kitchen twine; add to pot along with pork, tomatoes, wine, peppercorns, nutmeg, and cloves. Add water just to cover meat and bring to a boil. Cover, reduce heat, and simmer, adding more water as needed, until meat is very tender, 1-1 1/2 hours.
- Discard herb bundle. Using 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, 8-10 minutes.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta cooking liquid.
- Add currants, if using, and kale to ragù; cook until kale is soft, about 4 minutes. Add pasta; cook, adding reserved pasta cooking liquid as needed, until sauce coats pasta. Mix in butter and 1/2 cup Parmesan; season with salt and pepper. Serve pasta drizzled with oil and topped with more Parmesan.
- DO AHEAD: Pork can be cooked (do not shred) 2 days ahead. Let cool in braising liquid; cover and chill.
More about "pork ragu with pasta food"
PORK RAGù OVER CREAMY POLENTA RECIPE - BON APPéTIT
From bonappetit.com
4/5 (172)Estimated Reading Time 7 minsServings 8
- 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 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.
BRAISED PORK RAGU PASTA (ELEGANT + SIMPLE TO MAKE ...
From spicesinmydna.com
3/5 (1)Servings 6Cuisine ItalianCategory Main, Main Course, Pasta
- Begin by seasoning your pork cubes with 1 teaspoon of the salt, and 1/2 teaspoon of the pepper until evenly coated. Heat the olive oil in a large dutch oven or heavy bottomed pot over medium-high heat. Once the oil is hot and shimmering, add your pork in an even layer, and sear for 3-4 minutes per side until deeply golden (you'll need to do this in batches). Set pork aside on a plate or in a bowl.
- Lower heat slightly and add garlic. Sauté for 10-20 seconds, stirring freqently to ensure it doesn't burn. Add the onion, carrot, and celery and sauté for another 3-4 minutes, stirring frequently. Add the tomato paste and wine, and cook for 1-2 minutes, letting the wine and tomato paste reduce and thicken. Add the crushed tomatoes, tomato sauce, thyme, rosemary, bay leaf, allspice, remaining 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Stir to combine. Add the pork and its juices and stir. Cover and simmer over medium to medium-low heat for 2-2 1/2 hours, stirring occasionally (maybe 3-4 times), or until pork is falling apart and sauce has significantly reduced.
- Shred the pork with two forks (you can do this easily while the pork is in the pot - no need to take it out, it should just fall apart), and remove the thyme and rosemary sprigs and bay leaf. Season to taste the ragu with additional salt and pepper if desired.
- Cook your pasta according to package directions (make sure you salt your water!), or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta and add it back into the pot. Add a few scoops of ragu and a splash of pasta water, tossing until the ragu coats the pasta, adding more pasta water as needed. Add some freshly grated parmiggiano reggiano and toss once more. Portion into bowls, and top with more ragu. Serve with extra parm.
PASTA WITH BRAISED PORK RAGU {PLUS A $240 LE CREUSET ...
From sharedappetite.com
Servings 6-8Total Time 5 hrs 20 minsEstimated Reading Time 4 mins
- Trim and remove any excess fat from pork shoulder. Cut pork shoulder into approximate 4-5″ wide pieces. Using a paper towel, pat the surface of pork so that it’s dry, then season generously with Kosher salt and freshly ground black pepper.
- Heat oil over medium-high heat in a braiser, dutch oven, or other large heavy-bottom pot or skillet that has a lid. Sear pork on all sides, approximately 3 minutes a side, until a nice golden brown crust is achieved. Remove seared pork from pot and set aside. Do in batches, if necessary.
- Lower heat to medium. Add onions and carrots to the pan, season generously with Kosher salt, and cook, stirring occasionally, until vegetables begin to soften, about 4-5 minutes. Add garlic, thyme, basil, oregano, crushed red pepper (if using), and bay leaves, and cook, stirring occasionally, for another 1 to 2 minutes.
- Stir in red wine. Let cook for approximately 4-5 minutes, until the wine has slightly reduced. Add diced tomatoes, crushed tomatoes, tomato paste, and water. Stir to combine. Add pork back into the pan. The liquid should cover at least 1/3 of the meat.
PORK RAGU RECIPE FOR PASTA AND MORE | JULIE BLANNER
From julieblanner.com
5/5 (3)Total Time 3 hrs 35 minsCategory Main CourseCalories 450 per serving
- Heat olive oil on medium high. Add pork, salting on both sides, add it to cocotte turning to brown all sides. Turn to brown the last side and immediately toss all apple, finely chopped vegetables, garlic and thyme around the pork as it continues to brown.
PORK RAGU WITH PASTA - PARENTS
From parents.com
Total Time 21 minsCalories 459 per serving
- In large skillet, heat 1 1/2 teaspoons of the oil over high heat. Add carrots, celery, onion and garlic; cook, stirring, about 5 minutes or until vegetables are browned. Remove from skillet. Add the remaining 1 1/2 teaspoons oil and the pork ribs; cook about 5 minutes or until browned.
- Transfer pork ribs to 5-quart slow cooker. Top with vegetables. In small bowl, stir together broth and tomato paste; add to cooker. Stir in tomatoes and half of the Italian seasoning and pepper. Cook for 7 hours on low-heat setting or for 5 1/2 hours on high-heat setting.
- Skim off fat. Remove pork ribs with a slotted spoon to platter; let cool. Stir remaining Italian seasoning, remaining pepper and the salt into cooking liquid in cooker. Shred pork (or pull into bite-size chunks) and add to cooking liquid. Serve over pasta.
RIGATONI WITH PORK RAGù AND FRESH RICOTTA - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Heat the olive oil in a large saucepan. Add the onion, chopped basil, mint, sage and rosemary and cook over low heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the ground pork, season with salt and pepper and cook over moderate heat, breaking up the pork, until the meat is mostly white. Add the wine and cook until almost evaporated, about 4 minutes. Add the tomatoes with their liquid and simmer over low heat for 1 hour, stirring occasionally. Stir in the fennel seeds and season with salt and pepper.
- In a bowl, stir the ricotta, then stir in the milk and marjoram and season with salt and pepper. Spoon the ricotta into shallow pasta bowls.
- Cook the rigatoni in boiling salted water until al dente, then drain. Add the pasta to the ragù and simmer, stirring, for 1 minute; season with salt and pepper. Spoon the pasta into the bowls, garnish with the basil sprigs and serve.
BRAISED PORK RAGU RECIPE (STOVETOP, SLOW COOKER & PRESSURE ...
From playswellwithbutter.com
5/5 (9)Category Main DishCuisine ItalianTotal Time 3 hrs 30 mins
- Add 2 tablespoons olive oil to a large, heavy-bottomed pot (I use a 5-qt Dutch oven) over medium-high heat. Use paper towel to pat the pork shoulder as dry as possible. Generously season the pork shoulder with 2 teaspoons each kosher salt & ground black pepper. Once the oil in the pot shimmers, carefully add in the seasoned pork shoulder. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 4-5 minutes per side, until nicely browned. Transfer the browned pork to a plate & set aside.
- If needed, add the remaining 1 tablespoon olive oil to the same pot used in Step 1 & reduce heat to medium. Once hot, add in the soffritto (carrots, onion, & celery), seasoning with 1/2 teaspoon each kosher salt & ground black pepper & stirring to combine. Cook, stirring occasionally, until deeply browned, 15-20 minutes.
- Add the garlic to the pot with the soffritto. Stirring constantly, cook until fragrant, 1-2 minutes. Add the tomato paste to the pot, stirring to coat the soffritto. Cook 2-3 minutes, until browned.
- Increasing the heat to medium-high, pour the white wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed into the soffritto.
RICH AND TENDER PORK RAGU - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (4)Calories 276 per servingCategory Dinner
- Heat the butter and oil in a large pan (or in your slow cooker bowl if it has a searing function) until the butter melts.
- Sprinkle the pork with the salt and pepper and then place in the pan. Seal the meat on all sides (should take 7-10 mins).
- Turn the heat down and add the onion. Cook for 3-4 minutes - stirring a couple of times - until the onion starts to soften.
SLOW COOKED PORK RAGU OVER PASTA - BUTTER & BAGGAGE
From butterandbaggage.com
5/5 (4)Category EntreeCuisine ItalianCalories 509 per serving
- In a Dutch oven or large pot, heat olive oil over medium high heat until hot. Sprinkle salt and pepper over the pork cubes and add them to the hot oil along with the chopped onion. Cook, stirring often until the pork is brown on all sides, about 10 minutes. Remove to a plate. Drain all but a tablespoon of grease.
- In the same pot, add the carrots and celery, stirring until tender, about 5 minutes. Add garlic and cook an additional minute.
- Add wine and vinegar and cook, scraping up the brown bits for about 2 minutes. Return the pork and onions
- Add tomatoes, broth, tomato paste, Worcestershire sauce, dried herbs, and red pepper flakes. Tie the bay leaves into a bundle with the fresh thyme and rosemary with kitchen twine and add to the pot.
PASTA SHELLS WITH PORK RAGU AND PARMESAN CREAM - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dinner
- Heat 1 tbsp olive oil and butter in a large pan, and cook the onion, pancetta, carrots, celery and garlic for 10 minutes. Add the minced pork and cook until browned. Scatter with flour and cook through for 2 minutes, then add tomato passata, tomato paste, oregano, sea salt, pepper, parsley and 300 millilitres of water, stirring well. Simmer gently for 45 minutes, stirring occasionally until thickened.
- Heat the oven to 180C. Cook the pasta shells in boiling salted water according to packet instructions until just tender, then scoop out and rinse under cold water. Cook the peas in the hot pasta water for 1 minute, then drain. Toss the shells in the remaining olive oil.
- Spoon ragu into each shell and arrange in lightly oiled baking tray. Scatter with peas and spoon an extra ladleful of ragu over the top. Gently heat the cream, most of the parmesan, lemon zest, nutmeg, sea salt and pepper in a small pan and pour over top. Scatter with remaining parmesan and bake for 20 minutes or until golden and bubbling.
EASY PORK RAGU - BAKING MISCHIEF
From bakingmischief.com
5/5 (2)Total Time 4 hrsCategory Main CourseCalories 744 per serving
- Trim any large pieces of fat from roast and cut it into 4 evenly sized pieces. Generously salt and pepper all sides.
- In a Dutch oven or large oven-safe pot with a lid, heat oil over medium-high heat. Brown pork on all sides and transfer to a plate.
- If pork has rendered a lot of fat in the pot, spoon off all but 2 tablespoons and turn heat to medium-low. Add carrot, celery, and onion, and cook for 5 minutes.
SAVORY PORK RAGù WITH PAPPARDELLE RECIPE | COOKING LIGHT
From cookinglight.com
Total Time 2 hrsCalories 419 per serving
- Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook until well browned all over, about 8 minutes.
- Remove pork from pan. Add onion, fennel, and garlic to pan; cook, stirring occasionally, 5 minutes.
PASTA WITH SLOW-COOKER PORK RAGù RECIPE | REAL SIMPLE
From realsimple.com
4/5 (200)Total Time 8 hrs 15 minsCategory FoodCalories 677 per serving
- In a 4- to 6-quart slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the tomatoes (and their juices); add the pork and turn to coat.
- Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
- Twenty minutes before serving, cook the fettuccine according to the package directions; drain and return it to the pot. Meanwhile, using 2 forks, shred the pork and mix it into the cooking liquid. Toss the pasta with the ragù and sprinkle with the Parmesan.
BUSIATE WITH PORK RAGù RECIPE - CHRISTIAN PUGLISI | FOOD ...
From foodandwine.com
Category Pasta + NoodlesTotal Time 3 hrs 45 mins
- Stir together pork, wine, and 2 teaspoons salt in a medium bowl. Cover and refrigerate 12 hours.
- Assemble a chilled meat grinder with the coarse grinding plate; attach to a stand mixer. Remove pork from refrigerator, and drain. Set stand mixer to medium speed. Pass pork pieces through the feed tube into a large bowl.
- Heat oil in a large Dutch oven over medium-high. Add onions, celery, carrots, and garlic; cook, stirring often, until vegetables are tender, about 6 minutes. Add ground pork; cook, stirring often, until pork is crumbly and cooked through, about 6 minutes. Stir in strained tomatoes. Reduce heat to low; cook, covered, stirring occasionally, until flavors meld, about 3 hours. Stir in remaining 1 teaspoon salt. Keep warm.
- Bring a large pot of generously salted water to a boil over high. Add busiate to boiling water. Return to a boil; stir and cook until busiate just rises to surface, about 3 minutes. Drain, reserving 1 cup cooking liquid. Gently stir cooked pasta into warm ragù, adding cooking liquid, 1/4 cup at a time, as needed to emulsify sauce.
LEFTOVER PULLED PORK RAGU - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
Ratings 6Calories 676 per servingCategory Main Course
- Bring a large pot of salted water to a boil and cook the pasta until al dente (according to packet instructions). Heat olive oil in a large pan and add the diced carrot, celery, and onion, cook until soft and translucent, around 10 to 15 mins.
- Add the tomato paste, passata (pureed tomatoes) and 1 cup of water rinsed out from the passata can or jar, stir. Simmer the sauce down on a medium heat for another 10 to 15 minutes
- Once the sauce has reduced add the leftover pulled pork to the sauce and leave on the heat for another 5 minutes until heated through then add cooked pasta and toss to coat.
BRAISED PORK RAGù WITH PAPPARDELLE, RED WINE AND MILK
From more.ctv.ca
- Season the pork with salt and pepper and heat the grapeseed oil in a dutch oven or heavy bottomed pot over medium high heat. Sear the pork in batches, ensuring a nice crust on each side. Remove pork to a paper towel lined plate.
- Drain all but one tablespoon of the fat and add onions, carrots and celery and cook for five to six minutes or until onions become translucent. Add garlic, chopped herbs, fennel and red pepper flakes and continue to cook for another two to three minutes.
- Whisk together wine and tomato paste and deglaze the pan, scrapping the bottom with a wooden spoon until everything is lifted and the alcohol has started to evaporate, about two to three minutes.
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5/5 (1)Total Time 1 hrCategory Main CourseCalories 479 per serving
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4.3/5 Total Time 30 minsCuisine ItalianCalories 890 per serving
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