Pork And Carrot Pasta Sauce Recipes

SECRET SPAGHETTI SAUCE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
• Chop carrots and onion in the food processor.
• Heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. Stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. Season with salt.

PORK AND CABBAGE WITH SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a nonstick skillet or wok, saute the pork, onion, garlic and pepper flakes in 2 teaspoons oil until meat is no longer pink. Remove and keep warm, In the same skillet, saute the cabbage, celery, carrots and peppers in remaining oil until crisp-tender. Drain spaghetti; add to vegetable mixture. Stir in soy sauce and pork mixture. Cook for 5 minutes or until heated though.

CORIANDER PORK TENDERLOIN WITH CARROT-GINGER SAUCE

Steps:

• Combine carrots, 3 cups water and 3/4 teaspoon salt in medium saucepan. Bring to boil. Reduce heat to low. Cover and cook until carrots are very tender, about 30 minutes. Drain; reserve cooking liquid. Transfer carrots to processor. Puree until smooth. Add cream and ginger and process to blend. Transfer puree to heavy small saucepan. Add enough reserved cooking liquid to puree to form consistency of thick sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)
• Coarsely grind coriander seeds in spice grinder or blender. Sprinkle pork with salt and pepper. Press coriander onto pork, coating completely. Heat 1 tablespoon oil in each of 2 heavy large nonstick skillets over medium-high heat. Add 1 pork tenderloin to 1 skillet and 2 pork tenderloins to second skillet. Brown pork on all sides and cook until thermometer inserted into center registers 155°F, about 25 minutes.
• Transfer pork to cutting board. Let rest 5 minutes. Cut pork into 1-inch-thick slices. Spoon sauce onto plates. Top with pork and serve.

CARROT PASTA SAUCE

Steps:

• Chop the onions well and saute them in a skillet with the oil for about 10 minutes. Add the grated carrots and cook for other 5-8 minutes adding your soy sauce and a few Tablespoons of the pasta water to keep the sauce moist. When ready puree the sauce in a hand blender and put it back in the skillet.
• In the meantime cook the pasta as directed and before draining it save few spoons of its water. Add the pasta to the skillet and mix until well combined. Serve the pasta topped with sunflower seeds, parsley, parmesan cheese and a swirl of olive oil.

PORK AND CARROT PASTA SAUCE

Steps:

• Saute onions, garlic, and carrots in oil.
• Add meat and seasonings and brown.
• Add liquid and simmer to combine flavors. (For as long as is convenient for your meal preparations. Five minutes or 55 minutes is fine, but more liquid may be needed if the simmering time is long.).
• Toss sauce with cooked pasta, garnish with Parmesan and serve.

PORK & TOMATO PASTA SAUCE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. , Stir in cream and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is reduced by half. Serve with fettuccine.