Pork Ragu With Penne 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

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

RIGATONI WITH PORK RAGOUT



Rigatoni with Pork Ragout image

Provided by Giada De Laurentiis

Time 2h15m

Yield 8

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 rigatoni 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 rigatoni 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.

Nutrition Facts : ServingSize 8

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!).

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.

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

PENNE IN COUNTRY RAGù



Penne in Country Ragù image

Categories     Pasta     Tomato     Sauté     Parmesan     Basil     Sausage     Red Wine     Fall     Simmer     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil
4 ounces Italian sweet sausage, casings removed
2 garlic cloves, minced
1/8 teaspoon dried crushed red pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped
2 cups finely chopped canned whole Italian-style plum tomatoes
1 cup (or more) low-salt chicken broth
1/2 cup Chianti or other dry red wine
1/2 cup chopped fresh basil
12 ounces penne pasta
1 cup freshly grated pecorino Romano cheese

Steps:

  • Heat 2 tablespoons oil in large skillet over medium heat. Add sausage, garlic, and crushed red pepper; sauté until brown, breaking up with fork, about 6 minutes. Add carrots, onion, and celery; sauté until beginning to brown, about 10 minutes. Mix in tomatoes. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. Simmer uncovered until ragù thickens to desired consistency, stirring often, about 10 minutes longer. Season lightly with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before using.)
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Mix in ragù, 1/2 cup cheese, and 2 tablespoons oil. Add cooking liquid by 1/4 cupfuls to moisten, if desired. Season with salt and pepper.
  • Divide pasta among plates. Serve, passing 1/2 cup cheese separately.

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.

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