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
PENNE WITH MEATY RAGU
Steps:
- Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
- Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
- Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
- Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.
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.
PORK RAGU OVER PENNE
Provided by Sandra Lee
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the canola oil in a large skillet over medium-high heat. Season the pork with salt and pepper and brown it on all sides, 2 to 3 minutes per side. While the pork is browning, add the celery, carrots, and onion to the bowl of a slow cooker. Put the pork on top of the vegetables and add the tomatoes and garlic. Place into the slow cooker and cook on low for 6 to 8 hours.
- Remove the pork to a cutting board or sheet pan. Pour the vegetables and liquid from the slow cooker bowl into a saute pan over medium heat, and mash with a fork. Add the tomato paste to the pan sauce and stir to incorporate. Shred the pork, add it to the vegetables, and let this simmer, uncovered, while you cook the pasta (save 2 cups of the ragu for the Round 2 Recipe Lasagna Roll Ups).
- Bring a large pot of salted water to a boil. Add the penne, stir, and cover the pot. When it returns to a boil, remove the cover and stir it again. Cook until the pasta is al dente, about 8 minutes. (Save 1 cup of pasta for the Online Round 2 Recipe Savory Noodle Pie.) Put the pasta into a serving platter, and pour the ragu over top. Serve immediately, garnished with basil leaves and Parmesan.
More about "penne with pork ragout recipes"
WHITE BEAN PENNE WITH PORK RAGU - THE COMPLETE SAVORIST
Web Apr 30, 2018 2 lbs Pork Roast; cooked and shredded (about 5 cups) 1 lb penne 2 large carrots; chopped 2 ribs celery; chopped 1 medium onion; chopped 4 oz mushrooms; sliced 4 cloves garlic; minced/grated Extra …
From thecompletesavorist.com
From thecompletesavorist.com
See details
PENNE WITH PORK RAGOUT | KEEPRECIPES: YOUR UNIVERSAL …
Web Pork Ragout print Ingredients: One 3-pound pork shoulder roast, cut into 3-inch chunks 1 1/2 tablespoons kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons vegetable oil 8 sprigs thyme 2 sprigs …
From keeprecipes.com
From keeprecipes.com
See details
BAKED PENNE WITH PORK RAGU - LIDIA
Web Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil for the pasta. Butter a 9-by-13-inch baking dish. Sprinkle with the bread crumbs, and tap to coat the interior of the dish, tapping out the excess. …
From lidiasitaly.com
From lidiasitaly.com
See details
WEEKNIGHT RAGù RECIPE | BON APPéTIT
Web Aug 10, 2021 Heat 2 Tbsp. oil in a medium Dutch oven or large skillet over medium-high. Add pork in 8–10 pieces, spacing evenly, and season with salt. Let cook, undisturbed, …
From bonappetit.com
From bonappetit.com
See details
EASY VODKA PENNE RAGU RECIPE! - YOUTUBE
Web This is one of my absolute favourite weeknight pasta dishes, its Vodka Penne with a bit of a twist. I've added some pork sausage to give the creamy sauce a m...
From youtube.com
From youtube.com
See details
SLOW COOKER/INSTANT POT RECIPES | RECIPE: …
Web Recipe: https://thecompletesavorist.com/white-bean-penne-with-pork-ragu This White Bean Penne with Pork Ragu starts in the slow cooker, ends in yums.
From facebook.com
From facebook.com
See details
PORK RAGOUT RECIPE | MYRECIPES
Web Directions. Trim fat from pork; cut pork into 1/4-inch cubes. Remove casing from sausage. Cook sausage in a Dutch oven over medium-high heat until browned; stir to crumble. …
From myrecipes.com
From myrecipes.com
See details
PORK & FENNEL RAGOUT - BEST EASY RECIPES & COOKING TIPS
Web Jan 29, 2022 Step 1. For the ragout, in a heavy bottomed sauté pan, deeply caramelize pork over medium high heat for roughly 10 minutes. Drain fat from pork and set aside. …
From foodnetwork.ca
From foodnetwork.ca
See details
PORK RAGU RECIPE | PORK RECIPES | JAMIE OLIVER RECIPES
Web Ingredients 2 red onions 2 cloves of garlic 3 carrots 2 sticks of celery 1 butternut squash 6 rashers higher-welfare streaky bacon 4 tablespoons extra virgin olive oil 750 g higher …
From jamieoliver.com
From jamieoliver.com
See details
PENNE WITH PORK RAGOUT | PUNCHFORK
Web One 3-pound pork shoulder roast, cut into 3-inch chunks; 8 sprigs thyme; 2 sprigs rosemary (about 6 inches each); 1 bay leaf (fresh or dried); 2 medium Spanish onions, sliced thin …
From punchfork.com
From punchfork.com
See details
PENNE WITH PORK RAGU RECIPE - THE TELEGRAPH
Web Feb 10, 2022 Method Peel and finely chop the onion, and peel and crush the garlic. Cut the pork into chunks of roughly 1cm. Heat a little vegetable oil in a large, heavy frying pan. …
From telegraph.co.uk
From telegraph.co.uk
See details
MY TUSCAN RAGù AND THE FLORENTINE PENNE STRASCICATE
Web Feb 21, 2019 Move the pot over medium heat and add the ground beef and pork. Stir with a wooden spoon to break the meat into smaller pieces and mix it into the soffritto.Stir …
From en.julskitchen.com
From en.julskitchen.com
See details
THE BEST PORK RAGU - SPRINKLES AND SPROUTS
Web Oct 20, 2021 Stir in the tomato paste and cook for 2-3 minutes. 2 tablespoons tomato paste. Turn the heat back to high and add the wine scraping at the bottom to remove any …
From sprinklesandsprouts.com
From sprinklesandsprouts.com
See details
VODKA PENNE PORK RAGU | DONAL SKEHAN | EAT LIVE GO
Web 1 ¼ lbs pork and fennel sausage removed from skin. 2 tsp fennel seeds, crushed 2 garlic cloves, sliced 4 tbsp vodka 14.5oz tin chopped tomatoes 2 tbsp Tomato purée 1 cup …
From donalskehan.com
From donalskehan.com
See details
PENNE WITH PORK RAGOUT – RECIPES NETWORK
Web 1 pound penne pasta 6 tablespoons freshly grated Parmesan, plus more as desired Arugula, for garnish, optional Method Step 1 Dry the pork well and sprinkle it on all sides …
From recipenet.org
From recipenet.org
See details
STANLEY TUCCI’S TRICK FOR THE PERFECT RAGù IS SO EASY YOU …
Web Mar 21, 2023 To make Ragù Tucci (as it’s called in Tucci’s memoir "Taste: My Life Through Food"), you’ll start by searing the meat. Once it’s slightly browned, remove it …
From allrecipes.com
From allrecipes.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love