Ragu With Pork Ribs Sausage And Pancetta Food

RAGU WITH PORK RIBS, SAUSAGE AND PANCETTA RECIPE

Steps:

• If the pork is on the bone, cut it into pieces. If it is boneless, cut into large chunks (about 1 1/2 inches) that are about the same size. Season the pork all over with salt and pepper to taste and parsley.
• In a meat grinder or food processor, chop together the onions, garlic and pancetta until they are finely minced but not pasty.
• Heat the olive oil in a large casserole, preferably earthenware or cast iron, over low heat. Add the pancetta mixture and stir to combine. Scatter the pork pieces over the pancetta mixture, cover and cook very slowly. After about 30 minutes, give the mixture a stir, replace the lid and continue cooking until the onions have begun to color, about 30 minutes more. The meat won't brown.
• Add the red wine and increase the heat so the liquid just comes to a simmer. Cook uncovered, stirring occasionally, until most of the liquid has evaporated, about 2 hours.
• Raise the heat to medium, add the tomato paste, half at a time, and cook, stirring constantly, until the paste mixes in and becomes dark brown. Season to taste with salt.
• Add the chopped tomatoes and one-fourth cup water, reduce heat to low, cover and cook another hour, stirring occasionally and adding water from time to time to keep the sauce somewhat liquid. Keep an eye on it; if the sauce gets too thick, it will tend to scorch toward the center of the pan. Just add a little more water and keep cooking. You may add as much as three-fourths cup in all, depending on the heat.
• When the pork is tender enough that it starts to shred when stirred, after about 30 minutes, add the sausage and continue cooking the sauce for another 30 minutes or more. Season with salt and pepper to taste. The sauce should be very dark red, shiny and thick, almost sticky. If the meat has slipped from the bones, remove the bones before serving.

RAGU WITH PANCETTA AND PROSCIUTTO

Steps:

• In a small bowl, pour just enough hot water over the porcini mushrooms to cover. Let soften while beginning the sauce.
• In a large, heavy pot warm the olive oil over medium heat. Add the onion, carrot, and garlic and cook until softened. Add the pancetta, prosciutto, and tomato paste and stir until the tomato paste is dissolved.
• Add the mushrooms and their soaking water, the beef broth, and the jarred marinara sauce. Simmer for 15 minutes. Let cool then ladle into jars.
• Serve with fresh or dried pasta.

RAGú NAPOLETANO (NEAPOLITAN-STYLE ITALIAN MEAT SAUCE WITH PORK, BEEF, AND SAUSAGE) RECIPE

Steps:

• To serve, cook pasta in a pot of boiling salted water until just shy of al dente (about 1 minute for fresh pasta or 1 minute short of recommended cooking time for dried pasta). Drain, reserving about 1 cup of starchy pasta water. Return pasta to the pot you just cooked it in and add half of ragù, half of pasta cooking water, and a handful of grated cheese. Cook over high eat, stirring until the sauce emulsifies with the pasta water and clings to the pasta, adding more pasta water if necessary. Serve immediately, passing additional sauce, cheese, and remaining fresh basil at the table.

BRAISED PORK RIBS AND ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F.
• In a large heavy braising pot, over medium heat cook pancetta until crispy and golden. Remove to a paper-towel lined plate to drain. Add the spareribs to the pancetta fat and brown well on both sides.
• Remove ribs to a baking sheet and bake until tender, about 1 1/2 hours. Add the sausage to the pot and brown both sides. Add the peppers, onion and garlic. Cook until translucent, then deglaze with wine. Simmer for a couple of minutes, then add tomatoes. Bring back to a simmer, and add the cooked pork ribs, parsley, basil, chili flakes and salt and pepper, to taste.
• Simmer on low to medium heat, covered, for another 1 1/2 hours.
• Serve over pasta, and garnish with pancetta, green onions and Parmesan.

ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY

Steps:

• Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
• Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
• Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
• In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
• Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
• Cook desired pasta and toss in the bolognese.
• Top with parmesan cheese and serve.
• Enjoy!

SAUSAGE RAGù

Steps:

• With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
• Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
• Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
• Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
• Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
• Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.

RAGù WITH PORK RIBS, SAUSAGE AND PANCETTA

Steps:

• If the pork is on the bone, cut it into pieces. If it is boneless, cut into large chunks (about 1 1/2 inches) that are about the same size. Season the pork all over with salt and pepper to taste. Toss with parsley.
• Chop together the onions, garlic and pancetta until they are finely minced but not pasty. May use a meat grinder or food processor.
• Heat the olive oil in a large casserole, preferably earthenware or cast iron, over low heat. Add the pancetta mixture and stir to combine. Scatter the pork pieces over the pancetta mixture, cover and cook very slowly. After about 30 minutes, give the mixture a stir, replace the lid and continue cooking until the onions have begun to color, about 30 minutes more. The meat won't brown.
• Add the red wine and increase the heat so the liquid just comes to a simmer. Cook uncovered, stirring occasionally, until most of the liquid has evaporated, about 2 hours.
• Raise the heat to medium, add the tomato paste, half at a time, and cook, stirring constantly, until the paste mixes in and becomes dark brown. Season to taste with salt.
• Add the chopped tomatoes and one-fourth cup water, reduce heat to low, cover and cook another hour, stirring occasionally and adding water from time to time to keep the sauce somewhat liquid. Keep an eye on it; if the sauce gets too thick, it will tend to scorch toward the center of the pan. Just add a little more water and keep cooking. You may add as much as three-fourths cup in all, depending on the heat. Iuse a heat diffuser plate beneath my pot or bake in the oven in Dutch oven to avoid the scorching problem.
• When the pork is tender enough that it starts to shred when stirred, after about 30 minutes, add the sausage and continue cooking the sauce for another 30 minutes or more. Season with salt and pepper to taste. The sauce should be very dark red, shiny and thick, almost sticky. If the meat has slipped from the bones, remove the bones before serving.

PORK AND BEEF RAGU

Steps:

• Heat the olive oil in a large, heavy pot. Take care not to overheat or burn the oil. Sprinkle the chuck and pork liberally with salt and pepper. Once the oil is hot, drop in the meat and sear until brown on all sides. Remove the meat and set aside.
• Add the tomatoes along with the juices from the cans. Lower the heat and slowly cook the tomatoes, breaking up into small pieces using a large spoon. Continue to cut the large pieces as the tomatoes cook; cutting them will become easier. Peel the garlic and remove the ends. Crush with the blade of a large chef's knife and drop into the sauce. Don't worry about the garlic pieces being too large; they, too, will break down as they cook. Return the meat to the sauce and continue cooking until the sauce has a chunky, but uniform consistency, 2 to 3 hours.
• Add the tomato paste, 1/2 can at a time, to somewhat thicken the sauce. Simmer until desired consistency, and then stir in the basil and cook for another few minutes before serving over hot pasta (any shape will do!). This is a fresh, but hearty sauce, and every serving should have a small piece of meat served on the plate. Garnish with your favorite grated cheese and enjoy.

PAPPARDELLE WITH VEAL AND PORK RAGU

Steps:

• 1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
• 2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
• 3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.

PORK RAGOUT WITH PAPPARDELLE PASTA

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.

SPICY PORK BAKED ZITI WITH RAGU

Steps:

• Heat olive oil in heavy large pot over medium-high heat.
• Add pancetta and sauté until brown and crisp.
• Using slotted spoon, transfer pancetta to bowl.
• Sprinkle pork with salt and pepper.
• Add half of pork to drippings in pot; sauté until brown, about 7 minutes.
• Transfer to bowl with pancetta.
• Repeat with remaining pork.
• Add sausage to same pot.
• Sauté until no longer pink, breaking up with back of fork, about 5 minutes.
• Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.
• Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes.
• Add wine and bring to boil, scraping up browned bits.
• Add pancetta and pork with any accumulated juices; boil 2 minutes.
• Add tomatoes with juice.
• Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
• Uncover pot; tilt to 1 side and spoon off fat from surface of ragù.
• Gently press pork pieces with back of fork to break up meat coarsely.
• Season ragù to taste with salt and pepper.
• (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.).
• Preheat oven to 400 degrees.
• Butter 15x10x2-inch glass baking dish or other 4-quart baking dish.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain pasta; mix into ragù.
• Season mixture to taste with salt and pepper; transfer to prepared dish.
• Sprinkle both cheeses over.
• Bake until heated through and golden, about 20 minutes.

SUNDAY RAGù

Steps:

• Make tomato sauce:
• Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
• Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
• Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
• Make braciole while sauce simmers:
• Stir together garlic, parsley, cheese, and pancetta.
• Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
• Make meatballs:
• Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
• Cook meats:
• Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
• Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
• Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
• Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
• Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
• Finish ragù:
• Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
• Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.