Ragu Raving Over 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

RAGU BOLOGNESE



Ragu Bolognese image

This is the real deal, an authentic recipe for a meat sauce.

Provided by Mike Oxsolong

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 3h10m

Yield 6

Number Of Ingredients 12

½ cup extra virgin olive oil
½ cup butter
1 cup minced onion
½ cup minced celery
¼ cup minced carrot
1 pound ground veal
1 pound ground pork
½ pound ground beef
¼ cup finely chopped pancetta bacon
½ cup milk
2 cups tomato sauce
2 cups beef broth

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g

RAGù



Ragù image

The ragù is perhaps, together with pesto sauce, one of the most popular condiments of the Italian cuisine all over the world. It's one of those Italian recipes passed from generation to generation in every family, which treasured jealousy the tricks of its own special version. Although known as "bolognese" - litterally from Bologna, in Emilia Romagna region - ragù is prepared throughout all Italy from the north to the south, with small differences that make it unique in each of its variations.

Provided by theitaliansauce

Time 3h20m

Number Of Ingredients 13

1,1 pounds/lb. (500 gr) of beef mince
0,66 pounds/lb. (300 gr) of pork sausage
0,33 pounds/lb. (150 gr) of pancetta
1 can (10,5 oz / 300 gr) of tomato sauce
1 stalk of celery
1 carrot
1 golden onion
8 ½ oz (250 gr) of white wine
33 oz (1 liter) of meat broth
2 tablespoons of tomato paste
4 tablespoons of extra virgin olive oil
1 large pinch of salt
pepper to taste

Steps:

  • To prepare the ragu start to peel the carrot with peeler or a knife, so as to remove the outer layer; do the same with a rib of celery, also removing the top and the bottom part of the stem, including leaves that will not be used for this preparation. Remove the outer layer of the onion and then cut it all into small cubes of uniform size and shape, in a way to ensure a perfect cooking. In a large saucepan with thick bottom pour the extra virgin olive oil and let it heat up. Add the diced celery, carrot and onion and cook for 15 minutes until the onion are slightly transparent and begins turning a golden color. Add the bacon, stir and cook for a few minutes. Add the minced meat, mix well all the ingredients together and let it cook over high heat for a few minutes. Deglaze with white wine, stir well and cook until the liquid has almost completely evaporated and the bottom will be dry, in this way you'll make evaporate the alcohol while maintaining only the aroma of the wine.In the meantime mix the tomato paste with half a glass of hot meat broth, in order to melt it. When the wine has evaporated add the broth in which you have melted the tomato paste, and add the tomato sauce; stir well and cover the pot with a lid. Now turn down flame on the stove at the lowest setting and cook for an hour. After an hour add salt and pepper and a few ladles of hot broth into the sauce, it's important to use only hot broth -and not cold- to avoid the interruption of the cooking of the sauce; cover with the lid and cook for another 3 hours, stirring occasionally with a wooden spoon so that the ragù does not stick to the bottom. If you see that the ragù sauce dries too much during the cooking, add a ladle of hot broth when needed.

Nutrition Facts : ServingSize 4 people

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.

BEEF RAGU WITH PENNE PASTA



Beef Ragu with Penne Pasta image

I have substituted other pasta in this meal for the penne. Macaroni works good or spiral pasta. This quick little meal has got me through when I didn't have a lot of time to spend in the kitchen. Serve with garlic french bread and a green salad and you're ready to go.

Provided by Tammy Raynes

Categories     Beef

Time 4h20m

Number Of Ingredients 8

1 large onion, chopped
2 lb ground beef
2 can(s) (28-ozs each) crushed tomatoes
1 tsp salt
1 pkg (16-oz) penne pasta
1/4 c finely grated parmesan cheese
2 Tbsp chopped fresh basil
freshly ground black pepper to taste

Steps:

  • 1. Place onion in a 5 quart slow cooker. Crumble ground beef over onion, and add tomatoes. Cover and cook for 4 hours on HIGH. Break up any large pieces of beef with a wooden spoon. Add salt. Remove half of sauce, and reserve for another use; keep remaining sauce warm in slow cooker.
  • 2. Cook pasta, stirring often. Drain and transfer to 4 shallow bowls. Spoon meat sauce over each portion of pasta. Serve with Parmesan cheese, basil, and freshly ground pepper.

RAGU OF SLOW BRAISED RABBIT W. CHICKPEAS, ROSEMARY & GARLIC



Ragu of Slow Braised Rabbit W. Chickpeas, Rosemary & Garlic image

This a recipe from Ben O'Donoghue from the ABC Delicious Magazine (Australia). I haven't made this one as yet but my husband likes rabbit so I decided to keep this one to make some time in the future

Provided by Nannaextraordinaire

Categories     Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

2 (1 1/2 kg) rabbits, jointed into 6 pieces
2/3 cup flour, seasoned with
salt and pepper
10 garlic cloves, peeled
1 tablespoon rosemary, chopped
1 1/4 cups dry white wine
2 1/2 cups chicken stock
8 ounces canned chick-peas, rinsed, drained
8 ounces pappardelle pasta
2 ounces unsalted butter, chopped
parmesan cheese

Steps:

  • Preheat oven to 180 C (Celsius) Toss rabbit in flour to coat, shaking off excess. Heat 1/4 cup oil in a large deep ovenproof frypan or casserole with a tight fitting lid over medium-high heat. Add half the rabbit and cook 2 minutes each side until golden. Remove then add another 1/4 cup oil and brown remaining rabbit.
  • Wipe pan clean, then return to stove over medium heat with remaining 2 tbs oil. Add garlic and rosemary and stir for 1-2 minutes until garlic is just starting to colour. Return rabbit to pan with wine and stock, then bring to a simmer. Cover surface with baking paper, then cover with lid and transfer to oven for 30 minutes. Add chickpeas, re-cover and cook for a further 30 minutes or until meat is tender and falling off the bone.
  • Remove the rabbit from the sauce, When cool enough to handle, shred the meat and set aside, discarding bones. Return ragu pan to the stove over medium high heat and reduce for 12-15 minutes until thickened. Add rabbit, warm through for 3-4 minutes, then season to taste with salt and pepper.
  • While sauce is reducing, cook pasta in a large pan of boiling water salted water according to instructions. Drain. Stir butter into ragu, then add drained pasta and toss well. Top with parmesan.

Nutrition Facts : Calories 1378.7, Fat 50.4, SaturatedFat 17.4, Cholesterol 433.7, Sodium 509.6, Carbohydrate 54.9, Fiber 3.6, Sugar 3.2, Protein 156.8

COURGETTI AND RAGU



Courgetti and Ragu image

Make and share this Courgetti and Ragu recipe from Food.com.

Provided by Food.com

Categories     Vegetable

Time 4h45m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 tablespoons ghee (or butter)
2 onions, finely chopped
2 garlic cloves, finely chopped
2 dried bay leaves
1/4 teaspoon mixed spice (or try a tiny pinch of nutmeg)
2 teaspoons dried oregano
400 g beef mince (chuck or braising steak, not lean meat)
100 g chicken livers, trimmed and chopped
250 ml red wine
14 large tomatoes, roughly chopped (approx. 1 kilo, or 2 x 400g tins chopped tomatoes or 800g tomato passata)
2 teaspoons tomato puree
200 ml bone broth (you won't need much if using tinned tomatoes) or 200 ml water (you won't need much if using tinned tomatoes)
2 large carrots, finely grated
sea salt & freshly ground black pepper
1 large handful fresh parsley, finely chopped
4 large courgettes
knob butter
extra virgin olive oil, to serve
100 g parmesan cheese, grated, to serve

Steps:

  • Heat the ghee or butter in a large saucepan and gently fry the onion over a low heat until softened but not browned (about 10 minutes). Add the garlic, bay leaves, mixed spice, oregano and fry for a further two minutes.
  • Increase the heat and add the beef to the pan, using a wooden spatula to break it up as you cook.
  • After five minutes, add the chicken livers, pour in the red wine and stir to deglaze the pan, then add the tomatoes, tomato purée and bone broth or water.
  • Bring to the boil, cover with a lid, leaving the lid just slightly off, then reduce to a gentle simmer, stirring occasionally, for 2½ hours, or until rich and thickened. It is even better after 3-4 hours. Keep an eye on it and add more liquid if needed.
  • Add the grated carrots 15 minutes before the end of cooking. Turn up the heat to a medium simmer and season with sea salt, a good grind of pepper and the fresh parsley.
  • Meanwhile, use a spiralizer or julienne peeler to make the spaghetti from the courgettes. This is the courgetti. Or you can use a regular vegetable peeler to slice the courgettes lengthways into very wide ribbons, which you can then slice in half. You might want to cut the long strands in half to make them easier to eat.
  • Soften the courgetti in a pan with a little butter, stirring over a low heat for three minutes. Alternatively, save washing up another pan by just running some of the hot sauce through your spirals - the heat and salt in the sauce will soften them.
  • Serve the courgette and beef ragù in bowls. Drizzle each bowl with extra virgin olive oil and serve with grated parmesan.

Nutrition Facts : Calories 868.8, Fat 41.5, SaturatedFat 18, Cholesterol 195.7, Sodium 694.3, Carbohydrate 84.9, Fiber 26.3, Sugar 29.8, Protein 45.6

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.

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