PORK RAGU WITH PENNE
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
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
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
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
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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 18
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
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
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
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
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
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
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
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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Cuisine ItalianTotal Time 1 hr 10 minsServings 10
- Heat oil in a very large nonstick skillet over medium-high heat. Add turkey, onions and mushroom; cook, stirring often, until liquid has evaporated, about 10 minutes.
- Add salt, garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning and basil; stir to mix and coat.
- Reduce heat to medium-low and simmer for 10 minutes so flavors blend; stir in cooked penne, 1/2 cup mozzarella and 2 tablespoons Parmesan.
PENNE WITH RABBIT RAGU | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ItalianAuthor Rita MacaliServings 4Total Time 1 hr 45 mins
- Combine vinegar and 1 litre water in a large non-reactive container, add rabbit and refrigerate for 1 hour. Drain rabbit (discard brine), pat dry with absorbent paper, cut meat from bones (discard bones) and cut into 1cm pieces.
- Meanwhile, process potato, garlic, sage, rosemary and chilli in a food processor until a coarse paste forms, season to taste and set aside.
- Heat olive oil in a large saucepan over medium-high heat, add rabbit in batches and stir occasionally until golden (3-5 minutes). Return all rabbit to pan, season to taste, add wine, reduce by half (2-3 minutes). Add potato mixture, stirring often until thickened (1-2 minutes). Add tomato paste and stir often until colour darkens (1-2 minutes). Add chicken stock, bring to the simmer, reduce heat to low, cover and stir occasionally until flavours develop (40-45 minutes). Remove lid, cook until liquid is slightly reduced (8-10 minutes), season to taste and keep warm.
- Meanwhile, cook penne in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, then toss through ragù with parsley and serve hot, scattered with parmesan.
PENNE IN COUNTRY RAGù RECIPE | BON APPéTIT
From bonappetit.com
- 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. DO AHEAD: 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.
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CLASSIC BEEF RAGU SAUCE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (5)Total Time 3 hrs 15 minsCategory Main CourseCalories 486 per serving
- In a large, heavy bottomed pot (Dutch oven), heat olive oil over medium-high heat. Brown meat in small batches (don't crowd the paand remove to a bowl and set aside.
- In the same pot, adding a bit more oil, if necessary, cook onion and carrots, stirring, until softened. Add garlic and cook for about a minute more. Add tomato paste and stir in. Add the wine and stirring, cook until wine has reduced by half. Add tomatoes with juices (breaking up a bit), beef broth, butter, spices, a bit of salt and pepper and the bay leaf. Return the reserved meat and any juices. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 1/2 hours, stirring once or twice.
- Using a potato masher, mash the ragu to break up the beef into shreds. Add the vinegar (or lemon juicand simmer uncovered for additional 30 min. to thicken. (You can spoon off some of the fat, if you like or just serve with a slotted spoon to leave it behind when you serve).
- Meanwhile, cook pasta in a large pot of salted water until al dente. Drain and using tongs, place pasta in a loose pile (ie: not flat - scrunch it uin a flat bowl.
PENNE WITH VEAL RAGù RECIPE - AMANDA HESSER | FOOD & WINE
From foodandwine.com
5/5 Servings 6
- In a large skillet, heat the olive oil until shimmering. Add the veal and sausage and season with salt and pepper. Cook over moderately high heat, stirring occasionally and breaking the meat into walnut-size pieces, until just browned, about 20 minutes. Add the fennel, carrot and garlic and cook until the vegetables begin to soften, about 4 minutes.
- Add the milk and simmer until reduced by three-quarters, about 5 minutes. Add the wine, tomatoes, tomato paste and marjoram and cook until reduced by half. Add the stock, season with salt and pepper and simmer over low heat until the liquid has reduced by three-quarters, about 20 minutes.
- In a large pot of boiling salted water, cook the penne until al dente; drain. Add the penne to the veal sauce and cook over moderate heat, stirring to coat the penne with the sauce. Divide the penne among 6 bowls, sprinkle with the reserved fennel fronds and serve, passing the cheese at the table.
CROCK-POT BEEF RAGU WITH PENNE AND RICOTTA - TASTE AND SEE
From tasteandsee.com
4.8/5 (6)Total Time 6 hrs 20 minsCuisine ItalianCalories 337 per serving
- Add all ingredients into crock-pot except for the pasta, ricotta, Parmesan and mushrooms. Cook on high for 5-51/2 hours.
- Remove meat from the crock-pot, let it cool slightly and pull and set aside (remove any fat and discard).
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