Best 3 Penne In Country Ragù Recipes

PENNE WITH MEATY RAGU

Steps:

• Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
• Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
• Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.

PENNE WITH TURKEY RAGU

Steps:

• Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
• Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
• Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.

PENNE IN COUNTRY RAGU

Steps:

• HEAT 2 TBLS OIL IN SKILLET. ADD SAUSAGE, GARLIC AND RED PEPPER. SAUTE ADD CARROTS, ONION, CELERY. SAUTE UNTIL BEGINNING TO BROWN, MIX IN TOMATOES. REDUCE HEAT. COVER AND SIMMER 15 MIN. ADD 1 CUP BROTH AND WINE, SIMMER UNCOVERED UNTIL LIQUID IS SLIGHTLY REDUCED. ABOUT 15 MIN. ADD BASIL. COVER AND SIMMER UNTIL VEGETABLES ARE VERY TENDER, ADDING MORE BROTH IF LIQUID EVAPORATES TOO QUICKLY. STIR OCCASIONALLY. ABOUT 40 MIN. SIMMER UNCOVERED UNTIL RAGU THICKENS TO DESIRED CONSISTENCY, ABOUT 10 MIN. SEASON LIGHTLY. COOK PASTA. RESERVE 1/2 CUP COOKING LIQUID. RETURN PASTA TO POT, MIX IN RAGU, 1/2 CUP CHEESE AND 2 TBLS OIL. ADD COOKING LIQUID TO MOISTEN. SERVE WITH CHEESE.