Ragù With Pork Ribs Sausage And Pancetta Recipes

PASTA WITH TUSCAN PORK SAUSAGE RAGU

Pasta With Tuscan Pork Sausage Ragu image

A bowl of this pork sausage ragu (and a glass of Chianti!) will have you feeling like you're in the heart of Tuscany.

Provided by The Giadzy Kitchen

Categories Main Course

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 pound sweet or spicy Italian pork sausage
1 red onion (diced)
1 carrot (peeled and diced)
Kosher salt
1/2 cup dry red wine (such as Chianti)
1 1/2 cups tomato puree (such as Mutti)
1 large sprig of rosemary
One 2-inch rind of Parmesan cheese
1 pound short pasta (such as rigatoni)
1/2 cup freshly grated Parmesan cheese (plus more for garnish)
3 tablespoons chopped fresh basil

Steps:

Heat a large skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes.
Meanwhile, bring a large pot of water to a boil over high heat for the pasta.
To the skillet with the sausage, add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the red wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree, cheese rind and rosemary sprig. Reduce the heat and simmer gently for 15 minutes.
Once the pasta water is boiling, season generously with kosher salt. Add the pasta to the water and cook until just al dente, about 8-10 minutes. Reserve 1 cup of pasta water.
Remove and discard the Parmesan rind and rosemary sprig from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.

Nutrition Facts : ServingSize 6, Calories 411

RAGU WITH PORK RIBS, SAUSAGE AND PANCETTA RECIPE

Ragu with pork ribs, sausage and pancetta Recipe image

They call me Pork Boy, and as far as I'm concerned, the Year of the Pig couldn't have come at a better time. At long last, after decades of abuse, my favorite meat is once again getting a little love.I come by my nickname honestly. It's a rare week that goes by at my house when I don't fix pork in some form or another. In fact, I'll bet if you added it all up, I probably cook as much pork as I do all other meats combined.No meat offers a cook more than pork does. Beef and lamb have force of personality; pork has depth and subtlety. It offers a variety of flavors and textures. You can roast it, stew it, grill it or fry it. It has been the foundation of cuisines as diverse as Mexican, Italian and Chinese.One of the best restaurant meals I had last year was a suckling pig feast at Triumphal Palace, the fine Chinese restaurant in Alhambra in the San Gabriel Valley. Um, actually, make that two of the best meals -- the first was so good I went back and did it again.It seems that you can't turn around these days without bumping into a charcuterie platter, and what are prosciutto, salumi and Serrano ham but the pig's leap toward immortality?Then there are carnitas -- perfectly fried (in lard, of course) so they're crisp on the outside and creamy inside. And what about barbecue ribs, slow-smoked so long that the meat is firm and a little chewy but still pulls cleanly away from the bone?And surely it's occurred to someone besides me that pork belly -- usually braised until it's silky and then browned to a delicious crunch -- seems to be the new foie gras. The dish is everywhere, so ubiquitous that chefs may be in danger of loving it to death. Wait till they discover the chewy goodness of trotters!Pork is a boon to home cooks too, because you can do so many things with it. With pork in the refrigerator, a great dinner is never far away. Here are just a few of the ways I've most enjoyed pork in the last couple of months:For Christmas dinner I brined a crown roast in spiced apple cider and filled the inside of the crown with wild rice spiked with dried fruit. It was regal, particularly when served with the old Chateau Margaux a generous friend brought.Another grand holiday dinner at a friend's house featured a wonderful arista -- a rack of pork generously dusted with fennel pollen, then roasted. Still another starred a moist porchetta baked on a thick bed of fennel and other vegetables.One of my favorite party dishes is a big picnic shoulder, roasted low and slow until the meat is moist, then finished with a blaze to crisp the skin to crackling. For less than $1 a pound, you can feed an army.Thick-cut pork chops are perfect for the grill pan. Sear them on both sides, then reduce the heat and cover them to cook through. All you need is a vegetable -- last week my choice was sauteed kale -- and you have a wonderful weeknight dinner that's prepared in about half an hour.A couple of nights later I pounded thin-cut chops flat until they were nearly wide enough to fill a small plate. Then I dredged them lightly in flour, an egg wash and finally fresh bread crumbs before frying them until they were shining and golden (in butter, of course, or maybe butter cut with vegetable oil). I topped these with an arugula salad spiked with a tart lemon juice dressing.I've made three or four ragus. Pork braises well if you start with a nice fatty cut, like the butt, shoulder or country ribs (these come from the blade end of the loin near the shoulder; they're meatier but a little tougher than those farther back).Stew them in a tomato sauce, or go for something German by cooking it in white wine, with cabbage and caraway. Simmer cubes of pork butt in a red chile broth until the meat is falling apart, and then stir in cooked hominy for an amazing pozole.Pork loves to be cooked with its own kind, so the more different cuts you add to a braise, the better -- prosciutto, pancetta, salt pork, salumi, fresh sausage, bacon (say them loud, it's like music playing!) -- they'll all add their own particular savor.Still, even with all of those wonderful possibilities, it hasn't been easy being a pork lover during the last couple of decades. In the first place, so much of the pork we get just isn't very good. It's lean and pale, and if mishandled it winds up virtually flavorless and so dry it has the texture of shoe soles.To try to correct that, the big pork producers have taken to selling meat that is already brined in a salt and phosphate bath. This may keep the meat moist, but it makes it oddly rubbery and slippery, almost like badly cooked octopus. It is an abomination.And you don't have to look very far to find horror stories about how pigs are raised. If the term "manure lagoon" doesn't spoil your appetite, nothing will.Fortunately, things are beginning to turn around.What happened to modern pork is a simple combination of diet and economics.Pork gets a makeoverTHE diet part came first. Until World War II, fatty pork was valued because lard was one of the most common cooking fats. But with the introduction of vegetable oil, lard became expendable. And, as vegetable oil manufacturers emphasized in their advertisements, pigs are, well, big-boned, and who wants to look like that? (This despite the fact that lard has the same number of calories as vegetable oil and half the saturated fat of butter. Oh, calumny!)Pork producers responded by putting their swine on a diet and breeding for leaner meat. The thickness of the back fat in slaughtered hogs was cut almost in half between 1927 and 1971, and it has gone down from there.Porcine "improvement" did not stop there. Compared with 40 years ago, each sow today produces 50% bigger litters, according to a study in the journal Advances in Pork Production, and pigs need one-third less food to produce one-third more lean meat (and are ready for slaughter at a far younger age -- hence pork's turn from pink to pale). Welcome to "the other white meat."The economics of the pork industry have changed just as dramatically. From 1980 to 2002, the number of pig farmers in the United States plummeted from 65,000 to 10,000 and the number of hogs on the average farm jumped from 200 to 1,400. Today, only four big companies handle 65% of all the pork sold in the country.But as small farmers became pressed to find ways to stay in business, some turned to producing the kinds of pork that the big guys were ignoring.In most cases, this falls into two overlapping categories: pork that tastes good and pork that is raised in a way that makes you feel good about buying it (without antibiotics or growth promoters, on organic feed, and humanely raised and slaughtered).These porky pioneers have become wildly successful. Despite the fact that specialty pork usually costs two or three times as much as its conventional competition, niche sales are increasing so fast that the biggest problem today is finding enough farmers who can raise the stuff.Bay Area gourmet meat supplier Niman Ranch, which specializes in high-quality, humanely grown products, estimates that sales at the Iowa-based pork branch it founded in 1998 are growing by more than 40% a year.The number of American-bred black Berkshire pigs, famous for their tenderness and flavor, has gone up by more than 400% in the last decade. Ironically, though the breed is British and they're raised in America, you'll probably find them sold only under their Japanese name: Kurobuta (which means "black pig").An expanding nicheINDEED, a recent study found 35 to 40 niche pork marketing efforts in Iowa alone. It has gotten so big that even the National Pork Board, which represents the industry's giants, has started its own niche pork campaign.The movement has even penetrated fast food. A significant part of Niman Ranch's pork goes to McDonald's, for use in their Chipotle restaurants. And British food giant Compass Group also has announced that it is switching over to pork raised without antibiotics.As quickly as this part of the pork market is growing, it is still a minuscule part of the big pig picture. And, particularly because it is so expensive relative to commercial pork, it is still hard to find at markets.Vicente Foods in Brentwood carries Kurobuta pork, as do the Marukai and Mitsuwa chains of Japanese markets (see related story).But even if you can't find these new types of pork, there's no reason you can't still enjoy the pig. You'll just have to choose fattier cuts or cook it more carefully.With chops and other lean cuts, it's best to brine them first. This seasons the meat and helps it hold moisture during the cooking process.The simplest brine is just water and salt (I like a ratio of two-thirds-cup salt per gallon of water). But for Christmas, I wanted to add other flavors, particularly apple cider. So I played with brines using four different proportions of cider in the liquid.To my taste, half-cider was just a little too apple-y; it overpowered the pork flavor. But I really liked the mixture with one-third cider, which really brought out the pork flavor in addition to adding a subtle sweetness.The brine works as well for a chop as it does for the full crown roast, and so does the wild rice stuffing -- just serve it alongside.Another approach to cooking pork is to concentrate on the cuts that are naturally fatty -- the butt and shoulder and the country ribs. These are wonderful for braising, particularly in ragus.The Italian term refers to something between a sauce and a stew. The concept is almost infinitely flexible, but I like the technique described by Jeanne Carola Francesconi in her classic book "La Cucina Napoletana."Rather than following a typical stew technique -- browning the meat and then simmering it -- Francesconi simmers the meat in red wine, onions and pancetta until the wine almost cooks away. Then she browns tomato paste in the bottom of the pan, adds some chopped tomatoes and simmers the meat more, with some crumbled sausage.The final result doesn't taste like any one ingredient but rather like some alchemical mixture of everything in the pot plus all of the simmering time. I served it on a bowl of golden polenta dusted with grated Parmigiano-Reggiano -- the whole thing looked like a giant harvest moon rising above a burnt sienna landscape.And, of course, you can always go with pork belly, the inexpensive cut that is smoked to make bacon. It is a staple at Asian markets. In Japanese groceries, in fact, you can find it thinly sliced, which is not only good for sukiyaki and shabu-shabu but also for grilling. At the marvelous Gardena yakitori restaurant Shin-Sen-Gumi, they wrap thinly sliced pork belly around a piece of shiso leaf, thread it on a skewer, then grill it until the pork is crisp and sizzling. This practically explodes with flavor.Choose a chunk that looks like it's about half lean, and you can roast it just as you would any other cut.I like the way Corinne Trang treats pork belly in her book "Essentials of Asian Cuisine," marinating it in soy and five-spice powder, then roasting it on a rack in a hot oven. The fat renders as it cooks, keeping the meat moist, and the rind crisps to an almost glass-like texture. The five-spice powder lends a subtly Chinese perfume to the meat, but not overpoweringly so.In fact, for a picnic before a concert the other weekend, I prepared pork belly this way. Then I sliced it thin and mounded it on a hollowed-out baguette that I had smeared with good, hot mustard. I scattered some sliced cornichons across the top and we were set. Or almost.Because that still wasn't quite enough pork for me, I spooned some leftover meaty ragu into another baguette, topped it with sliced mozzarella and baked it in a hot oven until the cheese melted and began to brown.Dinner was a regular pork-a-palooza, and the Year of the Pig was off to a most auspicious start.

Provided by Russ Parsons

Categories MAINS

Time 4h45m

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

2 pounds pork "country ribs"
Salt and pepper
2 tablespoons finely minced parsley
1 pound onions, cut into pieces
3 cloves garlic
2 ounces chopped pancetta
1/4 cup olive oil
2 1/2 cups dry red wine
1 (6-ounce) can tomato paste
1 cup chopped tomatoes
1/2 pound Italian sausage, crumbled

Steps:

If the pork is on the bone, cut it into pieces. If it is boneless, cut into large chunks (about 1 1/2 inches) that are about the same size. Season the pork all over with salt and pepper to taste and parsley.
In a meat grinder or food processor, chop together the onions, garlic and pancetta until they are finely minced but not pasty.
Heat the olive oil in a large casserole, preferably earthenware or cast iron, over low heat. Add the pancetta mixture and stir to combine. Scatter the pork pieces over the pancetta mixture, cover and cook very slowly. After about 30 minutes, give the mixture a stir, replace the lid and continue cooking until the onions have begun to color, about 30 minutes more. The meat won't brown.
Add the red wine and increase the heat so the liquid just comes to a simmer. Cook uncovered, stirring occasionally, until most of the liquid has evaporated, about 2 hours.
Raise the heat to medium, add the tomato paste, half at a time, and cook, stirring constantly, until the paste mixes in and becomes dark brown. Season to taste with salt.
Add the chopped tomatoes and one-fourth cup water, reduce heat to low, cover and cook another hour, stirring occasionally and adding water from time to time to keep the sauce somewhat liquid. Keep an eye on it; if the sauce gets too thick, it will tend to scorch toward the center of the pan. Just add a little more water and keep cooking. You may add as much as three-fourths cup in all, depending on the heat.
When the pork is tender enough that it starts to shred when stirred, after about 30 minutes, add the sausage and continue cooking the sauce for another 30 minutes or more. Season with salt and pepper to taste. The sauce should be very dark red, shiny and thick, almost sticky. If the meat has slipped from the bones, remove the bones before serving.

BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGù

Baked Ziti with Spicy Pork and Sausage Ragù image

How to Make Baked Ziti with Spicy Pork and Sausage Ragù

Categories Garlic Pasta Pork Tomato Sauté Super Bowl Mozzarella Bacon Carrot Red Wine Winter Thyme Potluck Simmer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
4 ounces thinly sliced pancetta,* chopped
2 pounds Boston butt (pork shoulder), cut into 1 1/4-inch cubes
1 pound Italian hot sausages, casings removed
2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
6 large fresh thyme sprigs
6 large garlic cloves, chopped
2 bay leaves
1/2 teaspoon dried crushed red pepper
2 cups dry red wine
1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved
1 1/4 pounds ziti pasta
2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
1/2 cup freshly grated Parmesan cheese

Steps:

Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
*Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.

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

Ingredients

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

SUNDAY RAGù

Sunday Ragù image

Provided by Gina Marie Miraglia Eriquez

Categories Sauce Soup/Stew Beef Tomato Sausage Simmer Gourmet

Yield Makes 12

Number Of Ingredients 21

Ingredients

For tomato sauce:
5 (28-ounce) cans whole tomatoes in juice (preferably Italian)
1/2 cup olive oil
1 large onion, finely chopped
5 garlic cloves, minced
1 Turkish bay leaf or 1/2 California
For beef braciole:
4 garlic cloves, minced
1/2 cup finely chopped flat-leaf parsley
1 cup grated Pecorino Romano (2 ounces)
3 ounces thinly sliced pancetta, finely chopped
1 1/2 pounds beef top round, cut across the grain into 1/4-inch slices
For meatballs and other meats:
Reserved meat mixture and frying oil from polpette
1/2 cup olive oil for frying, divided
1 pound sweet Italian sausage links
1 pound hot Italian sausage links
1 1/2 pound boneless pork shoulder, cut into 2-inch pieces
2 pounds country-style pork ribs
Equipment: kitchen string
Accompaniment: fresh egg fettuccine

Steps:

Make tomato sauce:
Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
Make braciole while sauce simmers:
Stir together garlic, parsley, cheese, and pancetta.
Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
Make meatballs:
Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
Cook meats:
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
Finish ragù:
Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.

RAGU BOLOGNESE

Ragu Bolognese image

This is the real deal, an authentic recipe for a meat sauce.

Provided by Mike Oxsolong

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 3h10m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup extra virgin olive oil
½ cup butter
1 cup minced onion
½ cup minced celery
¼ cup minced carrot
1 pound ground veal
1 pound ground pork
½ pound ground beef
¼ cup finely chopped pancetta bacon
½ cup milk
2 cups tomato sauce
2 cups beef broth

Steps:

Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g

PORK AND BEEF RAGU

Pork and Beef Ragu image

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1/4 cup virgin olive oil
1 pound chuck roast, room temperature
1 pound pork shoulder, room temperature
Salt and freshly ground black pepper
6 large cans whole tomatoes, preferably San Marzano
8 to 10 cloves fresh garlic, peeled, ends removed
2 to 3 small cans tomato paste
1/2 cup fresh basil, torn into small pieces
Hot pasta, for serving
Grated cheese, for serving

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.

BAKED ZITI WITH PORK AND SAUSAGE RAGù

Baked Ziti With Pork and Sausage Ragù image

Make and share this Baked Ziti With Pork and Sausage Ragù recipe from Food.com.

Provided by Phil Franco

Categories One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil
4 ounces thinly sliced pancetta, chopped
2 lbs pork shoulder, cut into 1 and 1/4-inch cubes
1 lb hot sausage, casings removed
2 cups chopped onions
3/4 cup chopped carrot
3/4 cup chopped celery
6 large fresh thyme sprigs
6 large garlic cloves, chopped
2 bay leaves
1/2 teaspoon dried crushed red pepper
2 cups dry red wine
1 (28 ounce) can plum tomatoes in juice, tomatoes chopped, juice reserved
1 1/4 lbs ziti pasta
2 cups packed coarsely grated whole-milk mozzarella cheese (about 8 ounces)
1/2 cup freshly grated parmigiano cheese

Steps:

Heat olive oil in heavy large pot over medium-high heat.
Add pancetta and saute until brown and crisp.
Using slotted spoon, transfer pancetta to bowl.
Sprinkle pork with salt and pepper.
Add half of pork to drippings in pot; saute until brown, about 7 minutes.
Transfer to bowl with pancetta.
Repeat with remaining pork.
Add sausage to same pot.
Saute until no longer pink, breaking up with back of fork, about 5 minutes.
Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.
Reduce heat to medium-low; saute until vegetables are tender, about 10 minutes.
Add wine and bring to boil, scraping up browned bits.
Add pancetta and pork with any accumulated juices; boil 2 minutes.
Add tomatoes with juice.
Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
Uncover pot; tilt to 1 side and spoon off fat from surface of ragù.
Gently press pork pieces with back of fork to break up meat coarsely.
Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
Preheat oven to 400°F
Butter 15 x 10 x 2-inch glass baking dish or other 4-quart baking dish.
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain pasta; mix into ragù.
Season mixture to taste with salt and pepper; transfer to prepared dish.
Sprinkle both cheeses over.
Bake until heated through and golden, about 20 minutes. Makes 8 servings.
That's it!

Nutrition Facts : Calories 1454.2, Fat 84, SaturatedFat 30, Cholesterol 251.8, Sodium 1415.6, Carbohydrate 82.9, Fiber 4.5, Sugar 5.7, Protein 72.3

SPICY PORK BAKED ZITI WITH RAGU

Spicy Pork Baked Ziti With Ragu image

I found this recipe on Bon Appetit. I have made it a few times now and love it. Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat. Its so good.

Provided by Dancer

Categories Pork

Time 3h45m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
4 ounces thinly sliced pancetta, chopped
2 lbs pork shoulder, cut into 1 1/4-inch cubes
1 lb hot Italian sausage, casings removed
2 cups chopped onions
3/4 cup chopped carrot
3/4 cup chopped celery
6 large fresh thyme sprigs
6 large garlic cloves, chopped
2 bay leaves
1/2 teaspoon dry crushed red pepper
2 cups dry red wine
1 (28 ounce) can plum tomatoes with juice, tomatoes chopped, juice reserved
1 1/4 lbs ziti pasta
2 cups coarsely mozzarella cheese, about 8 ounces
1/2 cup freshly grated parmesan cheese

Steps:

Heat olive oil in heavy large pot over medium-high heat.
Add pancetta and sauté until brown and crisp.
Using slotted spoon, transfer pancetta to bowl.
Sprinkle pork with salt and pepper.
Add half of pork to drippings in pot; sauté until brown, about 7 minutes.
Transfer to bowl with pancetta.
Repeat with remaining pork.
Add sausage to same pot.
Sauté until no longer pink, breaking up with back of fork, about 5 minutes.
Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.
Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes.
Add wine and bring to boil, scraping up browned bits.
Add pancetta and pork with any accumulated juices; boil 2 minutes.
Add tomatoes with juice.
Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
Uncover pot; tilt to 1 side and spoon off fat from surface of ragù.
Gently press pork pieces with back of fork to break up meat coarsely.
Season ragù to taste with salt and pepper.
(Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.).
Preheat oven to 400 degrees.
Butter 15x10x2-inch glass baking dish or other 4-quart baking dish.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain pasta; mix into ragù.
Season mixture to taste with salt and pepper; transfer to prepared dish.
Sprinkle both cheeses over.
Bake until heated through and golden, about 20 minutes.

Nutrition Facts : Calories 1294.1, Fat 67.8, SaturatedFat 25.2, Cholesterol 201.4, Sodium 1327.4, Carbohydrate 91.3, Fiber 6.3, Sugar 10.8, Protein 62.6

PORCHETTA RAGU

Porchetta ragu image

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

Ingredients

2 tbsp olive oil
800g pork shoulder, diced
3 pork sausages
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
2 large garlic cloves, crushed
2 tsp fennel seeds, crushed
pinch of chilli flakes (optional)
200ml white wine
2 bay leaves
2 rosemary sprigs, leaves picked and finely chopped
½ bunch of thyme
100ml chicken stock
3 tbsp tomato purée
2 x 400g cans chopped tomatoes
2 tbsp double cream
1 lemon, zested
½ bunch of parsley, finely chopped
500g rigatoni pasta
grated parmesan, to serve

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

PORK RIB RAGU

Pork Rib Ragu image

Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 4h30m

Number Of Ingredients 10

Ingredients

1 large leek
1 tablespoon extra-virgin olive oil
4 pounds pork spare ribs, cut into 4 sections
Coarse salt and ground pepper
2 large carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 cup dry white wine
2 tablespoons unsalted butter
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour

Steps:

Preheat oven to 350 degrees. Halve leek lengthwise and rinse thoroughly; dry well and coarsely chop. In a large Dutch oven or heavy pot, heat oil over medium-high. Season ribs with salt and pepper. In batches, cook ribs until browned, 4 to 6 minutes per batch. Transfer ribs to a plate. Add leek, carrots, and celery to pot. Cook, stirring frequently, until vegetables soften slightly, about 5 minutes. Add wine; bring to a simmer and reduce wine by half.
Return ribs to pot and cover with water by 2 inches. Bring to a boil, cover, then place pot in oven. Cook until meat is falling off bones, about 3 1/2 hours. Transfer ribs to a rimmed baking sheet and strain cooking liquid into a heatproof container; skim fat from liquid. When ribs are cool enough to handle, shred meat (discard fat and bones).
In a medium saucepan, melt butter over medium. Add onion and cook until soft, about 8 minutes. Stir in flour to coat. Gradually whisk in cooking liquid and simmer until thickened, about 8 minutes. Add pork to sauce and heat through.

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2012-10-24 Instructions. Line a plate with paper towels; set aside. Heat the oil in a large, heavy bottom pot or Dutch oven over medium heat. When the oil …
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