Pork Ragu Recipes

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BRAISED PORK RAGU



Braised Pork Ragu image

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

2 pounds pork shoulder roast, cut into cubes
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
½ cup dry red wine
1 (28 ounce) can diced tomatoes
1 cup chicken stock

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



Instant Pork Ragu Recipe image

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

2 1/2 pounds boneless country ribs, cut into 2-3 inch chunks (See Note 1)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1-2 Tablespoons olive oil
2 medium carrots, peeled and diced
2 celery stalks, diced
1 large onion, peeled and diced
4 cloves garlic, peeled and minced
1 cup red wine
28 ounce can crushed tomatoes
28 ounce can, diced tomatoes drain excess liquid
4 ounces tomato paste
4 ounces water
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried fennel
salt and pepper, to taste
1/4 cup chopped fresh parsley, garnish (optional)
fresh Parmesan Reggiano Cheese, garnish (optional, Note 3)

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

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.

EASY PORK RAGU



Easy Pork Ragu image

This Easy Pork Ragu is incredibly meaty red sauce that's tangy, a little garlicky, and just a tiny bit sweet. Spoon it over a big pile of noodles, and it's the perfect comfort food.

Provided by Tracy

Categories     Main Course

Time 4h

Number Of Ingredients 17

Dutch oven or large oven-safe pot with a lid (*)
2 to 3 pound boneless pork shoulder roast
Salt and pepper
2 tablespoons vegetable oil
1 large carrot (peeled and finely diced)
1 celery rib (finely diced)
1/2 small onion (finely diced)
4 cloves garlic (pressed or diced)
2 tablespoons (33g) tomato paste
1 cup dry red wine (*)
1 28-ounce can crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon crushed rosemary
1/4 teaspoon ground thyme
2 bay leaves
8 to 10 ounces pappardelle, tagliatelle, or other wide pasta
Parmesan for topping

Steps:

  • Adjust your oven racks so that your Dutch oven will fit inside. Preheat oven to 325°F.
  • 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.
  • Add garlic and cook until garlic begins to turn golden, 30 seconds to 1 minute.
  • Turn heat up to medium and add tomato paste. Cook until sugars in the paste begin to caramelize on the bottom of the pot, about 3 minutes.
  • Add red wine, and use a wooden spoon to scrape the bottom of the pot, removing anything stuck. Bring to a simmer, and cook until reduced by half, 3 to 5 minutes.
  • Stir in tomatoes, oregano, rosemary, thyme, and bay leaves. Return pork and any juices on the plate to the sauce and submerge. Bring to a simmer, cover and cook in the oven for 2 1/2 to 3 hours, until meat is pull-apart tender.
  • Put a pot of generously salted water on the stove to boil for pasta. Cook pasta according to package instructions.
  • While your pasta cooks, transfer meat to a plate or cutting board, and use two forks to shred, removing any fat or silver skin as you go.
  • Add half of the meat back to the sauce, and stir. Continue to add meat into the sauce until it reaches your desired sauce to meat ratio. If there is any shredded pork remaining, save it and use it for pulled pork sandwiches or topping pizza.
  • Taste sauce, and add salt if necessary.
  • Serve sauce over pasta, top with freshly grated parmesan, and enjoy!

Nutrition Facts : Calories 744 kcal, ServingSize 1 serving

PORK RAGù OVER CREAMY POLENTA



Pork Ragù Over Creamy Polenta image

Leftover sauce? Bring a pot of water to boil: It's pasta night.

Provided by Alison Roman

Categories     Bon Appétit

Yield 8 Servings

Number Of Ingredients 21

Pork:
3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
Kosher salt, freshly ground pepper
freshly
1 tablespoon vegetable oil
1 large onion, finely chopped
6 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup full-bodied red wine
1 28-ounce can whole peeled tomatoes
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
Polenta and assembly:
Kosher salt
1 1/2 cups coarse polenta (not quickcooking)
1/4 cup unsalted butter
1/2 cup grated Parmesan (from about 2 ounces), plus more for serving
Freshly ground black pepper
1/2 cup chopped fresh parsley
Olive oil (for drizzling)

Steps:

  • Pork:
  • 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 wine and cook, scraping up any browned bits, until reduced by about half, 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.
  • Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2 1/2-3 hours.
  • Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
  • Do ahead: Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
  • Polenta and assembly:
  • Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low.
  • Cook, whisking often, until polenta is tender and creamy, 20-25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and 1/2 cup Parmesan to polenta and whisk until melted; season with salt and pepper.
  • Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.

PORK RAGU RECIPE



Pork Ragu Recipe image

Cooked low and slow in the oven, this pork ragu takes time, but is mostly hands-off. Serve over pasta for a special family dinner.

Provided by Jennifer Perillo

Categories     Dinner     Entree     Pasta

Time 3h15m

Yield 8

Number Of Ingredients 14

2 pounds pork shoulder
Salt and freshly ground pepper
2 tablespoons olive oil
1 yellow onion (finely chopped)
2 medium carrots (diced)
1 celery rib (diced)
1 garlic clove (minced)
2 tablespoons tomato paste
1 cup red wine
1 (28-ounce) can whole peeled tomatoes
6 sprigs fresh thyme (leaves removed & chopped, discard stems)
1 (4-inch) sprig fresh rosemary
1 pound pappardelle (cooked according to package directions)
Freshly grated Parmesan cheese (to serve)

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 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 RAGù AL MAIALINO



Pork Ragù al Maialino image

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

1 pork shoulder, bone in, roughly 4 pounds
Kosher salt
3 tablespoons olive oil
1 medium white onion, peeled and cut into large pieces
1 rib celery, cut into large pieces
1 small fennel bulb, trimmed and cut into large pieces
1 quart chicken stock (or enough to almost cover the pork)
3 sprigs fresh thyme
Freshly ground black pepper
4 tablespoons unsalted butter
2 9-ounce boxes dry lasagna, broken into 3-inch shards
2 tablespoons fresh lemon juice
2 tablespoons grated grana Padano cheese
1 tablespoon chopped parsley
Small handful arugula leaves, cleaned

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



Pork Ragu image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 carrot, finely chopped
2 ribs celery from the heart with leafy tops, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry white wine, or medium bodied red
2 cups chicken stock
3/4 pound to 1 pound cooked shredded pork shoulder
Pinch ground cloves
2/3 cup milk
1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions
A handful finely chopped parsley leaves
Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano

Steps:

  • Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.

PORK RAGU



PORK RAGU image

Categories     Pork

Yield 4

Number Of Ingredients 12

2 to 2 1/2-pound boneless pork shoulder roast
salt and pepper
2 tablespoons olive oil
1 small pat butter
1 large can whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
Small handful of fennel seeds
1 tablespoon hot sauce, for smokiness (I used Trader Joe's Hot Chili Sauce)
Pappardelle
Freshly grated Parmesean

Steps:

  • Preheat oven to 325°F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8-10 minutes in all. Add tomatoes, wine, thyme, oregano, and hot sauce and bring to a boil. Cover, and put in oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it's practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to pot and stir. Cook 1 to 2 pounds pasta according to package directions. When it's is ready, put into individual bowls and top with ragu and lots of Parm.

More about "pork ragu recipes"

RICH AND TENDER PORK RAGU - NICKY'S KITCHEN SANCTUARY
rich-and-tender-pork-ragu-nickys-kitchen-sanctuary image
2020-09-24 How to make the Pork Ragu. Full recipe with detailed steps in the recipe card at the end of this post. Season the pork with salt and pepper, then …
From kitchensanctuary.com
5/5 (4)
Calories 276 per serving
Category 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.


PORK RAGù OVER CREAMY POLENTA RECIPE | BON APPéTIT
pork-rag-over-creamy-polenta-recipe-bon-apptit image
2015-02-17 Great foundational recipe to riff from. Anonymous. 3/10/2019. Loved this recipe! I followed the pork ragu recipe carefully but added some broth to …
From bonappetit.com
4/5 (170)
Estimated Reading Time 7 mins
Servings 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.


BEST PORK RAGU RECIPE - 2 SISTERS RECIPES BY ANNA AND LIZ
best-pork-ragu-recipe-2-sisters-recipes-by-anna-and-liz image
2021-02-20 Best Pork Ragu Recipe is a rich, thick pork sauce made with imported San Marzano tomatoes, lots of onions, and garlic. Then it is slowly …
From 2sistersrecipes.com
5/5 (3)
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Category Dinner
Calories 247 per serving
  • In a large saucepot, or Dutch oven, heat olive oil over low heat. Toss in onions, garlic, and fresh basil leaves. Simmer on low heat for 5 to 8 minutes, until the onions turn a golden color.
  • Next, open each can of tomatoes, and in 4 different batches, add one entire can of peeled tomatoes into a blender. Puree the tomatoes for about 1 minute.
  • Transfer to the pot with the onions simmering. Repeat until all 4 cans have been pureed and transferred to the pot.


PORK RAGU RECIPE | PORK RECIPES | JAMIE OLIVER RECIPES
pork-ragu-recipe-pork-recipes-jamie-oliver image
2015-09-16 Finely slice the bacon. Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery …
From jamieoliver.com
Servings 12
Total Time 2 hrs 15 mins
Category Cheap & Cheerful
Calories 355 per serving
  • Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash.
  • Finely slice the bacon.Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.Add the mince, breaking it up with a spoon, and cook for about 10 minutes.
  • Turn the heat up, pour in the wine and leave to bubble and cook away for a few minutes, then tip in the tomatoes and 2 tins' worth of water.


BRAISED PORK RAGU RECIPE (STOVETOP, SLOW COOKER & PRESSURE ...
2020-09-21 Slow Cooker Pork Ragu: Prep the recipe according to Steps 1-4, above. Transfer the soffritto mixture to the slow cooker, along with the aromatics, tomatoes, water (or broth), & …
From playswellwithbutter.com
5/5 (9)
Category Main Dish
Cuisine Italian
Total 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.


LEFTOVER PULLED PORK RAGU - INSIDE THE RUSTIC KITCHEN
2019-04-18 How to Make Leftover Pulled Pork Ragu - Step By Step. Heat olive oil in a large pan and add the diced carrot, celery and onion, cook until soft and translucent, around 10 to 15 …
From insidetherustickitchen.com
Ratings 6
Calories 676 per serving
Category 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.


RUSTIC PORK RAGU RECIPE | MYRECIPES
2004-11-03 Directions. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes.
From myrecipes.com
Servings 4
Calories 927 per serving
Total Time 3 hrs 30 mins


THE BEST PORK RAGU - SPRINKLES AND SPROUTS
2021-10-20 The BEST Pork Ragu Recipe. This Pork Ragu is the ultimate winter comfort food. It is hearty and warming, packed with flavor, and as it cooks in the oven, this is an easy meal that delivers big flavors. The pork is succulent, juicy, and fall-apart tender. While the rich tomato sauce is rich and flavorful. This is the kind of food you want to eat on a cold winter's night. …
From sprinklesandsprouts.com
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PORK RAGU RECIPE : SBS FOOD
Chilling time overnight. Heat half the olive oil in a large frying pan over medium heat. Add onion, carrot, celery, garlic and fennel seeds and cook, stirring, for 10 minutes or until onion has ...
From sbs.com.au
3.2/5 (151)
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PORK RAGU RECIPE {SLOW COOKER} - SHUGARY SWEETS
2021-11-03 The active prep time for this pork ragu recipe is lighting quick. Put the pork shoulder in the slow cooker and top with the chopped vegetables. Add the wine, water, tomatoes, herbs and spices. Cover the pot and cook on low for 8 hours. When the pork is done cooking, shred it with a fork and serve over warm pasta. This can also be made in a dutch oven on the …
From shugarysweets.com
4.8/5 (5)
Total Time 8 hrs 10 mins
Category Main Dish
Calories 758 per serving


THE ORIGINAL RAGU - COOK'S ILLUSTRATED | RECIPES THAT WORK
2018-12-05 Get the Recipe > Pork, Fennel, and Lemon Ragu with Pappardelle. Mention the word “ ragu,” and a rich, meaty, tomato-laced sauce typically comes to mind. But sauces containing tomato are a relatively recent addition to the Italian culinary repertoire, not appearing until the early 1800s. Long before then, ragu bianco (a simple, not-too-saucy mixture of any …
From cooksillustrated.com
Estimated Reading Time 8 mins


THE BEST PORK RECIPES - SIMPLY DELICIOUS
2022-01-31 Pork shoulder recipes. BBQ pulled pork. Juicy BBQ pulled pork served with home-made, creamy coleslaw on fresh, toasted rolls. The ultimate fuss-free recipe to serve to a crowd. Slow-braised Pork Ragu with Roasted Garlic Gnocchi. Rich pork ragu made with shredded pork served with garlic gnocchi is the ultimate showstopper comfort meal. Pulled ...
From simply-delicious-food.com


ITALIAN BRAISED PORK RAGU - COOKED LOW AND SLOW TO ...
2022-02-02 It adds flavor to the pork and veggies in this recipe. Pork back ribs: The ribs will be braised and cooked with the sauce, before being set aside to be enjoyed in the second course. Carrot, white onion, and celery stalks: The key vegetables that add flavor and freshness to …
From pinabresciani.com


LIDIA BASTIANICH PORK RAGU RECIPES
Pork Ragu Recipe Lidia Bastianich sharerecipes.net. 4 hours ago Baked Penne with Pork Ragu Lidia Lidia Bastianich 9 hours ago 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. Preview / Show more . … From …
From tfrecipes.com


PORK RAGU RECIPE SLOW COOKER - SIMPLE CHEF RECIPE
2021-11-14 Pork ragu recipe slow cooker. 2 tbsp olive oil 2.5 lb boneless pork shoulder sea salt and ground pepper 1 onion, chopped 3 carrots, chopped 3 celery stalks, chopped 1/2 tsp fennel seeds 3 garlic clove, minced 3/4 cup dry red wine 1 can crushed tomatoes (28 oz) instructions. February 24, 2021 made from scratch this slow cooker beef and pork ragu is rich …
From simplechefrecipe.com


PORK RAGU RECIPE - RECIPES.NET
2021-12-01 Add the pork and any juices collected on the plate back to the pan. Cover and bake on the center oven rack for 2½ to 3 hours until pork is tender enough to pull apart with a fork. Remove the rosemary sprig and discard. Use two forks to shred the pork, then stir the pork back into the sauce to combine.
From recipes.net


BUSIATE WITH PORK RAGù RECIPE - CHRISTIAN PUGLISI | FOOD ...
Comforting and hearty, this Busiate with Pork Ragu by Christian Puglisi is perfect for cool-weather autumn dinners.
From lowsfre.suropanchi.com


PORK RAGU RECIPE COOK'S COUNTRY - ALL INFORMATION ABOUT ...
Pork Ragu | Cook's Country great www.cookscountry.com. Pork Ragu | Cook's Country Pork Ragu PUBLISHED APRIL/MAY 2014 Introducing the best pasta sauce you've probably never tried: hearty, meaty, intensely flavored pork ragu.SERVES 4 to 6 (Makes about 8 cups) SEASON 8 Pasta for Every Palate WHY THIS RECIPE WORKS
From therecipes.info


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