Penne With Pork Ragout Recipes

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PORK RAGU WITH PENNE



Pork Ragu with Penne image

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

3 large spring onions, roughly chopped
2 large carrots, roughly chopped
3 large celery sticks, roughly chopped
1/2 red chilli, deseeded
2 tablespoons olive oil (30 ml)
1 pound ground pork (pork mince)
1 tablespoon fennel seed
1 teaspoon salt + more to salt the pasta water
1 tablespoon dried oregano
1 pound dried gluten free penne
3 medium cloves garlic, finely chopped
1 tablespoon balsamic vinegar (!5 ml)
1 can chopped tomatoes (15 oz | 425g)
1 cup water (240 ml)
1/2 teaspoon ground black pepper

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 RAGU OVER PENNE



Pork Ragu Over Penne image

Provided by Sandra Lee

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 (4-pound) bone-in pork butt shoulder roast
Kosher salt and freshly ground black pepper
2 stalks celery, chopped
2 carrots, chopped
1 medium onion, chopped
2 (15-ounce) cans diced tomatoes
1 tablespoon chopped garlic
1/2 (6-ounce) can tomato paste
1 (16-ounce) package penne
3 fresh basil leaves, for garnish
2 tablespoons grated Parmesan, for garnish

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 PORK RAGOUT



Penne with Pork Ragout image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

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 rosemary (about 6 inches each)
1 bay leaf (fresh or dried)
2 medium Spanish onions, sliced thin (about 4 cups)
5 cloves garlic, chopped
1 cup white wine
1/2 cup chicken broth
One 28-ounce can crushed tomatoes
3-inch piece Parmesan rind
Pinch red chile flakes
1/4 cup extra-virgin olive oil, plus for drizzling
1 pound penne pasta
6 tablespoons freshly grated Parmesan, plus more as desired
Arugula, for garnish, optional

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.

PENNE WITH RICH PORK AND TOMATO RAGU RECIPE - (4/5)



Penne with Rich Pork and Tomato Ragu Recipe - (4/5) image

Provided by ShannonB

Number Of Ingredients 10

1 onion, peeled and finely chopped
3 garlic cloves, minced
1 red chilli, deseeded and finely chopped
1 teaspoon ground cinnamon
500 g extra lean pork, minced
7 ounces cherry tomatoes, halved (198 g)
400 g can chopped tomatoes
1 tabelspoon concentrated chicken stock
8 tablespoons fresh basil, finely chopped
400 g dried penne

Steps:

  • Place a large nonstick frying pan over medium heat. Add onion, garlic and chili and stir fry 2-3 minutes. Add pork and cinnamon and stir fry an additional 3-4 minutes. Add tomatoes, stock and chopped basil and bring to the boil. Season well, cover tightly and cook over low heat for 20-25 minutes. While sauce is cooking, cook the pasta. Drain and return to the saucepan. Pour over the meat sauce. Toss to mix well. Serve with cottage cheese (yum!).

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