Pork Ragout With Carrots Cumin Recipes

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PORK RAGU



Pork Ragu image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 carrot, finely chopped
2 ribs celery from the heart with leafy tops, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry white wine, or medium bodied red
2 cups chicken stock
3/4 pound to 1 pound cooked shredded pork shoulder
Pinch ground cloves
2/3 cup milk
1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions
A handful finely chopped parsley leaves
Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano

Steps:

  • Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.

PORK RAGOUT WITH PAPPARDELLE PASTA



Pork Ragout with Pappardelle Pasta image

The secret ingredient in this recipe is time (although there's thyme too). Letting the pork slowly braise in the tomato sauce builds a deep and rich flavor. We loved this served over pappardelle but it's great with cavatelli too. Make it for four or serve just two for a special dinner and you'll have some much appreciated leftovers.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 2 to 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
1 pound boneless country pork ribs (about 2)
2 cloves garlic, thinly sliced
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 small onion, diced
1 small red bell pepper, diced
1/2 cup red wine
2 bay leaves
2 sprigs fresh thyme
Pinch crushed red pepper
One 28-ounce can whole plum tomatoes, crushed by hand
8 ounces pappardelle pasta
1/2 cup packed parsley leaves, roughly chopped
Handful basil leaves, torn, plus more for garnish
Grated Parmesan, for serving

Steps:

  • Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
  • Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that "tomato water"). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
  • Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
  • Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.

MUSHROOM PORK RAGOUT



Mushroom Pork Ragout image

Savory slow-cooked pork is luscious served in a delightful tomato gravy over noodles. It's a nice change from regular pork roast. I serve it with broccoli or green beans on the side. -Connie McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 2 servings.

Number Of Ingredients 10

1 pork tenderloin (3/4 pound)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
3/4 cup canned crushed tomatoes, divided
1 tablespoon chopped sun-dried tomatoes (not packed in oil)
1-1/4 teaspoons dried savory
1-1/2 cups sliced fresh mushrooms
1/3 cup sliced onion
1-1/2 cups hot cooked egg noodles

Steps:

  • Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.

Nutrition Facts : Calories 360 calories, Fat 7g fat (2g saturated fat), Cholesterol 122mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges

BRAISED PORK RAGU



Braised Pork Ragu image

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

2 pounds pork shoulder roast, cut into cubes
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
½ cup dry red wine
1 (28 ounce) can diced tomatoes
1 cup chicken stock

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

PORK RAGOUT WITH CARROTS & CUMIN



Pork ragout with carrots & cumin image

Kids will enjoy the sweet flavours from the carrots and raisins in this dish, and everyone will love the warm, mild spices

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

1 tbsp olive oil
450g/1lb pork fillet , trimmed of all visible fat and cut into cubes
2 large onions , sliced
450g carrot , sliced thickly and diagonally
2 tsp ground cumin
½ tsp ground cinnamon
2 tbsp tomato purée
100g raisin
1 tbsp toasted sesame seeds
1 tbsp chopped coriander

Steps:

  • Heat the oil in a large pan, add the pork, then fry until the meat is sealed. Lift onto a plate.
  • Add the onions, fry until lightly coloured, then stir in the carrots, spices, tomato purée and raisins. Add 500ml water, then bring to the boil. Cover, gently cook for 25 mins until the carrots are tender, add the pork to the pan, then simmer for 5 mins until cooked through. Scatter over the sesame seeds and coriander, then serve with rice.

Nutrition Facts : Calories 328 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 30 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.35 milligram of sodium

PORK ROAST WITH EGGPLANT AND CARROTS RAGU



Pork Roast With Eggplant and Carrots Ragu image

Fork tender pot roast can be made in a crock pot just brown then transfer to crock pot with rest of ingredients. Left overs can be forked to make BQed pork sandwiches. The eggplant melts into the sauce so the kids won't know it there. A very hearty dish!

Provided by Rita1652

Categories     Sauces

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs pork loin roast
2 carrots, sliced
1 large onion, diced
1 large eggplant, peeled and diced
3 cups tomato sauce (Home made or your favorite)
3 garlic cloves, minced
1 cup good white wine
1 tablespoon sugar
1 teaspoon coarse salt
1 teaspoon pepper
1 tablespoon italian seasoning
2 teaspoons garlic powder
2 teaspoons dried onion flakes
2 bay leaves
fresh basil

Steps:

  • Mix seasoning together except for bay leaves.
  • Preheat oven to 325 degrees.
  • Lightly dust with seasoning mix.
  • In a large hot dutch oven place pork loin fat side down and brown well turning to do all sides. If the pork loin is lean use oil in pan.
  • As sides brown then sprinkle remaining seasoning over browned sides.
  • Add wine, onions, eggplant, garlic, carrots and bay leaves.
  • Toss then pour sauce over everything.
  • Place in oven and give a stir about 1 hour into roasting.
  • Bake an other 1-2 hours.
  • Till fork tender.
  • Garnish with fresh basil serving over pasta of choice.

PORK RAGOUT



Pork Ragout image

This delicious stew recipe comes from "Williams-Sonoma Italian Favourites". The recipe suggests serving it over polenta but since I myself don't care for polenta, mashed potatoes make a good substitute.

Provided by Irmgard

Categories     Stew

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/2 lbs boneless pork blade roast, cut into 1-1/2-inch cubes
1 tablespoon olive oil
1 large onion, halved and sliced
4 garlic cloves, chopped
1/4 cup balsamic vinegar
salt
2 carrots, peeled and diced
1 bay leaf
1 1/2 cups dry red wine
1 cup chicken broth
1/2 cup sun-dried tomato packed in oil, drained and chopped
2 tablespoons flat leaf parsley, chopped

Steps:

  • In a large frying pan over medium-high heat, warm the olive oil.
  • Add the pork and cook until evenly browned, about 6 minutes.
  • Transfer the pork to a heavy saucepan.
  • Adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds.
  • Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
  • Pour the liquid over the pork and season to taste with salt.
  • Add the carrots, bay leaf, and enough wine and broth almost to cover.
  • Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
  • About 15 minutes before the pork is done, stir in the tomatoes.
  • Taste and adjust the seasoning.
  • Garnish with the parsley.
  • Serve over polenta or mashed potatoes.

Nutrition Facts : Calories 530.1, Fat 33.8, SaturatedFat 10.9, Cholesterol 134.2, Sodium 288.9, Carbohydrate 9.1, Fiber 1.5, Sugar 2.5, Protein 35.3

VEGETABLE RAGOûT WITH CUMIN AND GINGER



Vegetable Ragoût with Cumin and Ginger image

Categories     Soup/Stew     Potato     Tomato     Vegetable     Stew     Vegetarian     Spice     Chickpea     Zucchini     Fall     Winter     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 16

2 tablespoons olive oil
2 cups thinly sliced onions
1 cup sliced carrot
1/2 cup sliced fennel or celery
1 cinnamon stick
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 large pinch saffron threads, crushed
2 cups diced peeled russet potatoes
1 cup canned low-salt chicken broth or vegetable broth
2 tablespoons raisins
1 15- to 16-ounce can garbanzo beans (chick peas), drained
1 medium zucchini, halved lengthwise, cut crosswise into 1/2-inch-thick pieces
1/2 cup diced seeded tomatoes
2 tablespoons sliced almonds, toasted (optional)

Steps:

  • Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; sauté until vegetables begin to soften, about 10 minutes. Add potatoes, broth and raisins; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 10 minutes. Add garbanzo beans, zucchini and tomatoes; cover and simmer until zucchini is tender, about 8 minutes longer. Transfer ragout to bowl. Sprinkle with almonds, if desired.

RAGOUT DE BOULETTES DE PORC (STEW WITH GROUND PORK)



Ragout de Boulettes de Porc (Stew with ground pork) image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds ground lean pork
2 Idaho potatoes, about 3/4 pound, trimmed
4 large carrots, about 3/4 pound, trimmed and scraped
1 tablespoon butter
1 cup finely chopped onions
1 1/2 teaspoons finely minced garlic
1 tablespoon finely chopped, peeled fresh ginger
1/2 cup plus 1/3 cup fine fresh bread crumbs
Salt to taste if desired
Freshly ground pepper to taste
1 egg, lightly beaten
3 tablespoons corn, peanut or vegetable oil
1 cup dry white wine
1 cup canned imported tomatoes with liquid
1 bay leaf
1/2 teaspoon thyme
1 cup frozen peas

Steps:

  • Put pork in mixing bowl.
  • Cut potatoes into 1-inch cubes; there should be 2 cups. Put them in a bowl and add cold water to cover. Cut carrots into rounds approximately same size as potatoes; there should be 2 cups. Set aside.
  • Heat butter in small skillet and add 1/2 of onions and 1/2 teaspoon garlic. Cook, stirring, until wilted. Add to pork. Add ginger, 1/2 cup bread crumbs, salt, pepper and egg. Blend well.
  • Have small bowl of cold water ready. Divide pork mixture into 24 portions and, using dampened fingers and palms, shape each into ball.
  • Sprinkle balls with remaining bread crumbs and roll balls to coat with crumbs. Discard excess.
  • Heat oil in skillet large enough to hold meatballs without crowding. Add meatballs and cook, turning often to brown evenly, 2 or 3 minutes. Scatter remaining onions and minced garlic around meatballs.
  • Add wine and bring to boil. Add tomatoes and bring to boil. Drain potatoes and add them. Add carrots, bay leaf, thyme, salt and pepper. Cook 20 minutes.
  • Put frozen peas in sieve and run briefly under piping hot water from faucet. Add them to ragout. Bring to boil and serve.

Nutrition Facts : @context http, Calories 648, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 8 grams, Protein 46 grams, SaturatedFat 7 grams, Sodium 1300 milligrams, Sugar 10 grams, TransFat 0 grams

PORTUGUESE PORK RAGOUT WITH SWEET PEPPERS



Portuguese Pork Ragout With Sweet Peppers image

A robust dish flavored with paprika, cumin, lemon and garlic. Wonderful over egg noodles or rice or mashed potatoes!

Provided by yooper

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1 (2 3/4 lb) pork tenderloin, about
3 teaspoons olive oil, divided
1 large shallot, peeled and minced
2 garlic cloves, peeled and minced
2 medium red bell peppers, stemmed, seeded, and thinly sliced
1 teaspoon paprika (preferably Hungarian sweet)
1 teaspoon ground cumin
1 teaspoon cumin seed
1/4 teaspoon salt
1/4 cup chicken broth
1/2 cup dry white wine
6 slices lemons, thin
1 1/2 tablespoons lemon juice
fresh ground black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons toasted sliced almonds (optional)

Steps:

  • Trim the pork tenderloins of excess fat and cut into 1-inch cubes.
  • In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat.
  • When hot, add the shallot, garlic and bell peppers.
  • Sauté 10 minutes, until very soft.
  • Remove from the pan.
  • Put the remaining teaspoon oil in the pan and heat.
  • Add the pork and brown.
  • Stir in the paprika, ground cumin, cumin seeds and salt; stir 1 minute.
  • Put the shallot, garlic and peppers back into the pan.
  • Add the broth, wine and lemon slices.
  • Cover and simmer 20 to 25 minutes, or until the pork is cooked through and tender; stir occasionally.
  • Remove the lemon slices.
  • Add fresh lemon juice, pepper, cilantro and almonds if using.
  • Serve the ragout with rice or egg noodles.

Nutrition Facts : Calories 465.2, Fat 15, SaturatedFat 4.2, Cholesterol 202.9, Sodium 361.7, Carbohydrate 7.9, Fiber 1.9, Sugar 3.3, Protein 66

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Top Asked Questions

What is the best pork Ragu recipe?
Best Pork Ragu Recipe is a rich, thick meat sauce made with imported peeled tomatoes, onions, garlic along with Italian sausage links, and pork tenderloin. Ragu sauce is perfect for a Sunday meal or a cold winter night. In a large saucepot, or Dutch oven, heat olive oil over low heat. Toss in onions, garlic, and fresh basil leaves.
What is pork Ragu sauce made of?
Best Pork Ragu Recipe is a rich, thick meat sauce made with imported peeled tomatoes, onions, garlic along with Italian sausage links, and pork tenderloin. Ragu sauce is perfect for a Sunday meal or a cold winter night. In a large saucepot, or Dutch oven, heat olive oil over low heat.
How long to cook pork tenderloin in Ragu?
Keep in mind, the pork sausage links need to simmer inside the ragu for one hour, whereas the pork tenderloin only needs 30-minutes. If you simmer the pieces of pork tenderloin (in the sauce) too long, they will become tough. I recommend a brand called All-Clad Stainless Steel for my large pots when making ragu.

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