SLOW-COOKER PORK RAGU
This slow-cooked pasta sauce goes well beyond the average spaghetti topper with all-day slow-cooked flavor. Pork shoulder, bacon and aromatic vegetables cook in a crushed tomato sauce and thicken to a hearty, rich consistency that pairs well with rigatoni pasta in particular. Make it a day ahead when you have some extra time, and let the flavors mellow and meld-or just be sure to save some leftovers! This take on a classic Italian sauce is sure to impress your dinner table regulars and special guests alike.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 5-quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
- Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add half of the pork to bacon drippings in Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
- Add onions, carrots, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano; cook 30 seconds. Add broth; heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
- Cover; cook on Low heat setting 8 to 10 hours or until pork is tender and easily falls apart. Before serving, shred pork with two forks. Serve over cooked pasta. Garnish with Parmesan cheese and chopped fresh herbs.
Nutrition Facts : Calories 540, Carbohydrate 70 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Cup Ragu and 3/4 Cup Pasta, Sodium 490 mg, Sugar 5 g, TransFat 0 g
COUNTRY STYLE PORK RIB RAGU
Time intensive ragu but very tasty and worth it. I had country style pork ribs on hand so decided to try them in a ragu (normally it's beef) and it worked.
Provided by amrench
Categories Easy
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Salt and pepper both sides of the country style pork ribs.
- Heat a large braising pan over high heat until it's hot and then add in the clarified butter.
- Sear both sides of the meat and remove from pan. Do this in multiple steps if the meat gets too crowded.
- Do not clean out the pot. The fond that is leftover in the pot will add to the flavoring of the sauce. Add carrots, celery and onions. Cook for 5 minutes stirring occasionally.
- Time to deglaze the pan. Add the red wine. Using a wooded spatula scrape the fond and allow that to meld in with the wine. Bring the wine to a boil and cook for about 5 minutes.
- Add in the garlic, rosemary sprigs, tomatoes, beef broth, bay leaves and stir.
- This will give you a lot of liquid in your sauce. Time to reduce. Cook at medium-low heat until the sauce has reduced by about one third.
- Add back in the meat that was set aside earlier.
- Allow the dish to come back to a boil and cover the pot and lower the flame and simmer for 3 hours.
- This step is optional but I prefer to do it. Although this adds a considerable amount of time to the recipe. Allow the dish to cool and put in the fridge. Once it cools, put back on stove and using a spoon, skim off as much fat as you can. Put over high heat and bring back to slow bubble.
- Remove the meat from the pan and remove the bones and any hard cartilage parts. Shred the meat with two forks and add back into the dish.
- Now is the time to salt and pepper your dish to taste.
- Sometimes the tomatoes aren't sweet enough by themselves and if you notice too much acidity, add in a little honey, and taste, and add more if needed. If you don't like honey, plain sugar would also help to remove the acidity.
- At this point, what I like to do is to leave it uncovered and leave over medium heat while the sauce continues to bubble and reduce even more. Then I boil my water and make my egg noodles.
- Once egg noodles are done cooking, drain.
- Serve by plating a wide bowl with noodles, spoon the ragu over the noodles, top with shredded pecorino romano cheese and then lastly sprinkle the chopped parsley over the cheese.
Nutrition Facts : Calories 1026.8, Fat 43.6, SaturatedFat 10.7, Cholesterol 298.2, Sodium 747.7, Carbohydrate 69.1, Fiber 5.8, Sugar 8.4, Protein 72.4
BRAISED PORK RAGU
A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!
Provided by KIRSTEN_R
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
- Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 10.3 g, Cholesterol 54.9 mg, Fat 13.7 g, Fiber 2.3 g, Protein 19 g, SaturatedFat 3.8 g, Sodium 559.5 mg, Sugar 5.6 g
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