Best 5 Onion Ragu With Penne 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.

ONION RAGU WITH PENNE

Steps:

• In a large heavy-bottomed pot over low heat, warm olive oil and add garlic. Slowly saute garlic just until light golden brown. Add onions, scallions and leeks, and mix well. Cover and simmer until onions are very soft and beginning to caramelize, about 1 1/2 hours.
• Add cherry peppers and pickling liquid, and mix well. Cover, and simmer for 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne, and cook until very al dente, 6 to 7 minutes. Reserve a cup or two of pasta water, then drain pasta well.
• Season ragu with salt and pepper to taste, and mix in the parsley. Add pasta to ragu. Simmer pasta in ragu for 2 minutes, adding some pasta water if it is too dry.
• To serve, arrange pasta mixture on a large heated platter. Sprinkle with Parmigiano-Reggiano to taste, and serve.

PENNE WITH SPICY SAUSAGE RAGU

Steps:

• Heat oil in a skillet; cook onion and garlic over med-high heat, stirring often, until soft and pale gold, 5 minutes.
• Add in sausage; cook/stir to break up, until browned, 10 minutes.
• Add in red pepper flakes, fennel, oregano, tomato paste, and chopped tomatoes.
• Simmer, stirring occasionally, until thickened, 20 minutes.
• Add in cream; cook, stirring until heated through.
• Add salt and pepper to taste.
• Meanwhile, cook pasta in a big pot of boiling salted water, until al dente; drain.
• Add pasta to hot sauce; toss well to coat; serve immediately with Parmesan on top.

BRAISED LAMB RAGU WITH PENNE

Steps:

• Set oven to 325 degrees.
• Cook the penne in boiling water until JUST firm-tender, drain and transfer to a bowl (do not rinse with water) toss with 2-3 tablespoons oil and set aside, this can be done before, during or after you cook the lamb shanks).
• Heat oil in a Dutch oven over high heat.
• Rub oil lightly on the lamb shanks and then season them with salt and pepper.
• Add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
• Transfer the lamb to a platter.
• Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
• Return the lamb to the pot.
• Add in wine and bring to a boil; simmer for about 6-8 minutes.
• Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.
• Season with salt and pepper to taste.
• Cover the pot and transfer to the oven.
• Cook for about 1-1/2 hours, or until meat is desired tenderness.
• At this point you can remove the meat from the bones and return the meat to the sauce, or just serve the bone with the meat on them with the sauce.
• Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese.
• Delicious!