In the culinary world, there are few dishes more comforting and delicious than a classic penne with pork ragout. This timeless Italian dish combines the hearty flavors of slow-cooked pork with the delicate texture of penne pasta, creating a meal that is both satisfying and elegant. Whether you're a seasoned chef or a home cook looking to impress your guests, mastering the art of penne with pork ragout is a culinary journey worth embarking on. Join us as we uncover the secrets behind this beloved dish and guide you through the steps to create a mouthwatering penne with pork ragout that will leave your taste buds longing for more.
Check out the recipes below so you can choose the best recipe for yourself!
PORK RAGU OVER PENNE
Provided by Sandra Lee
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
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.
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
PENNE WITH RICH PORK AND TOMATO RAGU RECIPE - (4/5)
Provided by ShannonB
Number Of Ingredients 10
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 SUMMER VEGETABLE RAGOUT
These ingredients are only suggestions; use whatever is ripest, from the market or your own garden.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 16
Steps:
- In a large pan over high heat, saute eggplant and rosemary in oil for 5 minutes. Add squash and zucchini, and saute a few minutes more. Salt and pepper lightly. Add fennel, onion, and garlic, and saute until soft. Add peppers, reduce heat, and cook for 4 minutes. Mix in thyme and orange zest; add tomatoes and vinegar. Cook for 5 minutes. Remove from heat, and adjust seasonings with salt, pepper, vinegar, or oil. Cover, and keep warm.
- Cook penne in a large pot of boiling salted water, according to package instructions, until al dente. Drain. Toss with the vegetables. Serve hot or cold.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish.
- Brown the pork well: This will help develop flavor and prevent the meat from being tough.
- Use a good quality red wine: A full-bodied red wine will add depth and richness to the sauce.
- Cook the sauce slowly: This will allow the flavors to develop and meld together.
- Serve with a side of crusty bread: This will help soak up the delicious sauce.
Conclusion:
This penne with pork ragout is a hearty, flavorful dish that is perfect for a cold winter night. The tender pork, rich sauce, and al dente pasta are sure to please everyone at the table. So next time you're looking for a comforting and delicious meal, give this recipe a try.
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