Ragu Raving Over Penne Recipes

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 RAGU OVER PENNE

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.

PENNE WITH TURKEY RAGU

Steps:

• Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
• Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
• Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.

RAGU RAVING OVER PENNE

Steps:

• Cooked bacon till crisp, draining and discard grease. Crumble and place in crock-pot with remaining ingredients except for salt, pepper, pasta, cheese, butter and basil.
• Mix everything together so ingredients are all incorporated.
• Cook on low for 4-6 hours. Stir when you can.
• Before serving adjust seasoning with salt and pepper and add additional Italian seasonings to your taste to refresh the herbiness. ;) Add butter and fresh basil and mix in for extra richness and freshness.
• Plate pasta and pour sauce over it then top with cheese and pepper flakes.