PORK RAGU WITH RIGATONI RECIPE - (4.3/5)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pork Ragu with Rigatoni Recipe - (4.3/5) image

Provided by hanley89

Number Of Ingredients 15

1 medium onion, quartered
1 carrot peeled, cut into 1" pieces
1 celery stalk, cut into 1" pieces
6 cloves garlic
2 tsp fresh oregano leaves
1/4 tsp crushed red pepper flakes
1/2 cup coarsley chopped flat-leaf parsley, divided
1 28-oz. can whole peeled tomatoes
1/4 cup olive oil
1 pound sweet sausage, casing removed( or if you like it spicy- use hot Italian sausage)
1 pound ground pork
Kosher salt and freshly ground pepper
1 tbsp tomato Paste
1 pound mezzi rigatoni,penne rigate or baby ziti
3/4 cup finely grated Parmesan or Grana Padano plus more

Steps:

  • 1. Pulse onion,carrot,celery, garlic , oregano, red pepper flakes and 1/4 cup parsley in food processor until finely chopped; transfer to a small bowl and set aside. Puree tomatoes with juices in processor;set aside 2. Heat oil in a large heavy pot over medium heat; add sausage and cook , breaking up with a spoon, until browned, about 4 minutes. Add ground pork, season with salt and pepper, and cook, breaking up with a spoon,until no longer pink. Using a slotted spoon, transfer to a plate 3.Increase heat to medium -high. Add reserved vegetable mixture to drippings in pot,season with salt, and cook,stirring often,until golden 8-10 minutes 4.Stir tomato pasteand i cup of water together in a small bowl; add to pot. Cook, scraping up any browned bitsfrom bottom of pot.Bring to a boil,reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes. 5.Add reserved meat and tomato puree with one cup of water. Bring to a boil, Reduce heat;simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 3 1/2 to 4 hours. (I usually add about 1 1/2 cups water for this process). DO AHEAD- Ragu can be made 3 days ahead. Let cool and cover and chill, or freeze up to 2 months. Reheat before continuing. 6.Cook pasta in a large pot of boiling salted water ,stirring occasionally, until al dente.Drain, reserving 2 cups pasta cooking liquid. Add pasta and 1/2 cup pasta cooking liquid to sauce ;stir to coat.Stir in 3/4 cup Parmesan cheese and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. ( I usually add 1/2 cup more of liquid).Divide among bowls and top with more Parmesan cheese

Naved Ali
[email protected]

This recipe is a winner. The ragu is rich and flavorful, and the rigatoni is cooked perfectly. I will definitely be making this again.


Mduruma Scott
[email protected]

I've made this recipe several times and it's always a hit. The ragu is so flavorful and the rigatoni is cooked perfectly.


Keren Clottey
[email protected]

This is a great recipe for a weeknight meal. It's easy to make and the results are delicious.


Fatema Seweh
[email protected]

I made this recipe for a dinner party and it was a huge hit. Everyone loved the rich flavor of the ragu and the al dente texture of the rigatoni.


Arianna Bartes
[email protected]

This is the best pork ragu recipe I've ever tried. It's easy to make and the results are amazing.


Crystal Cindo
[email protected]

I'm not a big fan of pork, but I really enjoyed this dish. The ragu was flavorful and the rigatoni was cooked perfectly.


Fake Love
[email protected]

This recipe is a keeper. The ragu is rich and flavorful, and the rigatoni is cooked perfectly. I highly recommend it.


Umar Goli (Golistar)
[email protected]

Delicious and easy to make. I will definitely be making this again.


Donovan Josephs
[email protected]

This recipe was a hit with my family! The pork ragu was so flavorful and the rigatoni was cooked perfectly. I will definitely be making this again.


Cats Are cool
[email protected]

I followed the recipe exactly and the results were amazing! The pork ragu was rich and flavorful, and the rigatoni was cooked perfectly. This is a dish that I will definitely be making again.


Ghullam Fared
[email protected]

This is the best pork ragu recipe I've ever tried! The sauce was rich and flavorful, and the pork was fall-apart tender. I'll definitely be making this again.


Seth Hanson Nortey
[email protected]

I was a bit hesitant to try this recipe because I'm not a big fan of pork, but I'm so glad I did! The ragu was rich and flavorful, and the rigatoni was cooked perfectly.


Lamarcus Getter
[email protected]

This recipe is a keeper! The ragu was so flavorful and versatile. I used it to make rigatoni one night and spaghetti the next. Both dishes were delicious.


ETPlayss
[email protected]

I made this recipe for a dinner party and it was a huge hit! Everyone loved the rich flavor of the ragu and the al dente texture of the rigatoni.


Philistar Amwai
[email protected]

This recipe was easy to follow and the results were amazing! The pork ragu was so flavorful and the rigatoni was cooked perfectly. My family loved it!


Hermon Girma
[email protected]

I'm not a big fan of pork, but I was pleasantly surprised by how much I enjoyed this dish. The ragu was incredibly flavorful and the rigatoni was cooked perfectly.


Caleb Coston
[email protected]

This recipe is a winner! The ragu was rich and flavorful, and the rigatoni cooked to perfection. I will definitely be making this again.


Angela Bohlen
[email protected]

Pork ragu with rigatoni is now my new favorite comfort food! The combination of tender pork, rich sauce, and perfectly cooked pasta was simply divine.