INSTANT PORK RAGU RECIPE
Pork Ragu is a hearty sauce that is a great sauce on pasta, mashed potatoes, zoodles, or mashed cauliflower. Instructions included for Instant Pot, Slow Cooker, Oven, Stovetop. A great make ahead freezer. Great for a family dinner or when guests are coming for dinner.
Provided by Eileen xo
Categories Main Course
Time 1h10m
Number Of Ingredients 21
Steps:
- Season country pork ribs with garlic powder, onion powder, and black pepper. Set aside.
- Turn the Instant Pot to Saute, 15 minutes. Add 1 Tablespoon olive oil. Add in the seasoned pork and sear until brown on all sides. Set aside pork.
- If needed, add the second Tablespoon of olive oil to the Instant Pot. Add in the carrots, celery, and onions. Saute till veggies get soft, around 3 minutes. Add in the minced garlic, stir for a minute.
- Add in the red wine, use a wooden spoon to bring up any brown bits at the bottom of the pot. (Note 2). Let saute about 3 minutes.
- Stir in crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, oregano, basil, and fennel. Add in a dash of salt and pepper. Cancel saute on the instant pot. Add in the brown pork pieces.
- Place lid on Instant Pot, lock it and close the vent. Press "Pressure Cook" high pressure and put the time to 40 minutes. Once cooking complete, naturally release the pressure for about 5 minutes. Then turn valve to auto release remaining steam.
- Once complete, remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed.
- Serve with pappardelle or your favorite pasta. If a low-carb alternative is needed, see note 4.
Nutrition Facts : ServingSize 0.5 cup, Calories 295 kcal, Carbohydrate 19 g, Protein 21 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 513 mg, Fiber 4 g, Sugar 10 g
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
PORK RAGU
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 16
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 AND BEEF RAGU
Steps:
- Heat the olive oil in a large, heavy pot. Take care not to overheat or burn the oil. Sprinkle the chuck and pork liberally with salt and pepper. Once the oil is hot, drop in the meat and sear until brown on all sides. Remove the meat and set aside.
- Add the tomatoes along with the juices from the cans. Lower the heat and slowly cook the tomatoes, breaking up into small pieces using a large spoon. Continue to cut the large pieces as the tomatoes cook; cutting them will become easier. Peel the garlic and remove the ends. Crush with the blade of a large chef's knife and drop into the sauce. Don't worry about the garlic pieces being too large; they, too, will break down as they cook. Return the meat to the sauce and continue cooking until the sauce has a chunky, but uniform consistency, 2 to 3 hours.
- Add the tomato paste, 1/2 can at a time, to somewhat thicken the sauce. Simmer until desired consistency, and then stir in the basil and cook for another few minutes before serving over hot pasta (any shape will do!). This is a fresh, but hearty sauce, and every serving should have a small piece of meat served on the plate. Garnish with your favorite grated cheese and enjoy.
PORK RAGU RECIPE
Steps:
- Gather the ingredients.
- Heat remaining tablespoon of oil in the same pot over medium-high heat. Add the onion, carrot, celery, and garlic, scraping up the browned bits from the bottom of the pan. Cook until fragrant and the onions are slightly softened, 3 to 4 minutes. Stir in the tomato paste and add the wine; bring to a boil. Cook until the wine is reduced by half, 3 to 4 minutes.
Nutrition Facts : Calories 506 kcal, Carbohydrate 23 g, Cholesterol 123 mg, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, Sodium 196 mg, Sugar 4 g, Fat 29 g, ServingSize 6-8 servings, UnsaturatedFat 0 g
PORK-SHOULDER RAGU
This hearty Italian dish is based on our Easy Pork Shoulder.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium. Add onion and garlic and cook until soft, 20 minutes. Add fennel seeds and cook until fragrant, about 30 seconds. Add wine and cook until almost completely evaporated, about 2 minutes. Add flour and cook, stirring, 30 seconds. Add pork and broth. Cook, stirring occasionally, until sauce thickens, about 8 minutes. Serve over polenta, grits, or mashed potatoes and top with parsley if desired.
Nutrition Facts : Calories 470 g, Fat 28 g, Protein 41 g
PORCHETTA RAGU
Be inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests - leave it simmering whilst you entertain
Provided by Esther Clark
Categories Dinner
Time 3h20m
Yield Serves 6-8
Number Of Ingredients 21
Steps:
- Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.
- Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.
- Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.
- Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.
Nutrition Facts : Calories 514 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium
MUSHROOM PORK RAGOUT
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
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
HOMEMADE PULLED PORK RAGU IN AN INSTANT POT®
Tender pulled pork ragu sauce made easy with an Instant Pot®, with a rich flavor and succulent texture, perfect for your favorite pasta.
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h27m
Yield 4
Number Of Ingredients 10
Steps:
- Season pork with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add garlic and olive oil; cook for 3 minutes. Add pork and cook until browned, about 2 minutes on each side. Add tomatoes, peppers, parsley, thyme leaves, and bay leaves; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Discard bay leaves, and shred pork with 2 forks.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 11.5 g, Cholesterol 73.5 mg, Fat 7.5 g, Fiber 2.5 g, Protein 28.8 g, SaturatedFat 1.8 g, Sodium 1679.9 mg, Sugar 6.1 g
PORK RAGU WITH PASTA
Use the leftovers from our Pork Chops with Fennel and Carrots for this recipe -- they give a meaty heft to vegetable tomato sauce over pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a medium pot, combine roasted vegetables, tomatoes with juice, chicken broth, and Italian seasoning blend; season with salt and pepper. Bring to a boil over medium-high heat, then nestle pork chops in mixture. Reduce heat to low, cover, and cook until pork chops are very tender, about 45 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain.
- Transfer pork chops to a large bowl. With 2 forks, shred meat, discarding bones. Add pasta and sauce to bowl and toss to combine. To serve, sprinkle with Parmesan.
Nutrition Facts : Calories 560 g, Fat 16 g, Fiber 7 g, Protein 22 g, SaturatedFat 3 g
PORK RAGù AL MAIALINO
This is true restaurant cooking for the home: a recipe born of a professional kitchen's need to use up leftovers, then cheated upon to strike away extravagances like suckling pigs, fresh-made pasta and veal stock. A common and inexpensive pork shoulder and a few extra pats of butter will do the trick nicely.
Provided by Sam Sifton
Categories dinner, pastas, main course
Time 2h45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.
- Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.
- Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.
- Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.
- Put a large pot of salted water over high heat and bring to a boil.
- Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.
- Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.
- Serve immediately, topped with arugula and the remaining cheese.
PORK RAGù OVER CREAMY POLENTA
Leftover sauce? Bring a pot of water to boil: It's pasta night.
Provided by Alison Roman
Categories Bon Appétit
Yield 8 Servings
Number Of Ingredients 21
Steps:
- Pork:
- Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10-12 minutes. Transfer to a platter and pour off pan drippings.
- Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12-15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5-8 minutes.
- Add wine and cook, scraping up any browned bits, until reduced by about half, 5-8 minutes.
- Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
- Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2 1/2-3 hours.
- Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
- Do ahead: Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
- Polenta and assembly:
- Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low.
- Cook, whisking often, until polenta is tender and creamy, 20-25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and 1/2 cup Parmesan to polenta and whisk until melted; season with salt and pepper.
- Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.
PORK RAGU
Steps:
- Preheat oven to 325°F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8-10 minutes in all. Add tomatoes, wine, thyme, oregano, and hot sauce and bring to a boil. Cover, and put in oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it's practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to pot and stir. Cook 1 to 2 pounds pasta according to package directions. When it's is ready, put into individual bowls and top with ragu and lots of Parm.
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
More about "pork ragu recipes"
THE BEST PORK RAGU - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
5/5 (1)Total Time 3 hrsCategory Main CourseCalories 660 per serving
CLASSIC PORK RAGU | NZ PORK
From pork.co.nz
PORK RAGU RECIPE : SBS FOOD
From sbs.com.au
PORK RAGU RECIPE FOR PASTA AND MORE | JULIE BLANNER
From julieblanner.com
BEEF AND PORK RAGU RECIPE | BON APPéTIT
From bonappetit.com
EASY PORK RAGU - BAKING MISCHIEF
From bakingmischief.com
PORK RAGU IN THE SLOW COOKER - DELICIOUS BY DESIGN
From deliciousbydesign.net
PORK RAGU RECIPE | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
THE ORIGINAL RAGU | COOK'S ILLUSTRATED
From cooksillustrated.com
PORK RAGù OVER CREAMY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
EASY QUICK PORK RAGU | PORK RAGU | BOLOGNESE RECIPES | EASY RAGU …
From allyskitchen.com
QUICK PORK RAGU WITH PENNE - A SAUCY KITCHEN
From asaucykitchen.com
PORK RAGU RECIPE - MARISSA'S RECIPES & IDEAS
From marissa.co
SAVORY PORK RAGù WITH PAPPARDELLE RECIPE | COOKING LIGHT
From cookinglight.com
TENDER PORK RAGU | CHEW OUT LOUD
From chewoutloud.com
PORK AND MUSHROOM RAGU - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
RUSTIC PORK RAGU RECIPE | MYRECIPES
From myrecipes.com
BEST PORK RAGU RECIPE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
ONE POT SPICY PORK RAGU WITH ORZO - JO COOKS
From jocooks.com
SLOW COOKER PORK RAGU - DAMN DELICIOUS
From damndelicious.net
BEST PORK SHOULDER RAGU RECIPE - HOW TO MAKE PORK PAPPARDELLE …
From food52.com
RICH AND TENDER PORK RAGU - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
BRAISED PORK RAGU RECIPE (STOVETOP, SLOW COOKER & PRESSURE …
From playswellwithbutter.com
MOROCCAN-FLAVORED PORK RAGU RECIPE | EATINGWELL
From eatingwell.com
PORK RAGU RECIPE {SLOW COOKER} - SHUGARY SWEETS
From shugarysweets.com
ITALIAN BRAISED PORK SHOULDER RAGU - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
INSTANT POT PORK RAGU - AMANDA COOKS & STYLES
From amandacooksandstyles.com
LEFTOVER PULLED PORK RAGU - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
SLOW COOKED MINCED PORK RAGU - WHOLE FOOD BELLIES
From wholefoodbellies.com
EAST PORK RAGU RECIPE : THIRTY MINUTE WEEKNIGHT DINNERS
From thislifeofours.ca
BRAISED PORK RAGU PASTA (ELEGANT - SPICES IN MY DNA
From spicesinmydna.com
ITALIAN BRAISED PORK RAGU – COOKED LOW AND SLOW TO PERFECTION!
From pinabresciani.com
PORK TENDERLOIN AND GNOCCHI RAGù RECIPE | REAL SIMPLE
From realsimple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love