ROSEMARY AND PORK RAGU
A great comfort dish.
Provided by jordangenevieve
Time 55m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a pan over a low heat, fry the onion and garlic in half the olive oil until softened.
- Remove the pork mince from the casings and add to the pa. Fry until slightly golden, then pour in the tomato puree and stir in the rosemary, bay leaves and halved cherry tomatoes. Simmer on a medium to low heat for 10 to 15 minutes, stirring occasionally.
- Swirl in the cream and season to taste.
- Place another pan over medium to high heat and grill the baby brinjals in the remaining hot olive oil until slightly charred on each side.
- Place the grilled brinjals in a shallow bowl, spoon over the fragrant chicken and rosemary ragu and serve immediately.
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.
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
RUSTIC PORK RAGU
I don't exactly know what makes this recipe rustic, but that is the name that came with it. The recipe comes from Real Simple magazine. I made this in the crockpot which made it even more simple. I used a 28-ounce can of crushed tomatoes which was the only size I could find. I also made up an envelope of pork gravy mix according to the package directions and added it to the crockpot with the tomatoes. This cut the tomatoey-ness of the ragu perfectly IMHO. I couldn't find pappardelle pasta so used farfalle noodles which worked very well. This is a delicous, yet easy to prepare meal that is full of meat and perfect for a winter meal.
Provided by Lorraine of AZ
Categories Spaghetti Sauce
Time 8h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3-4 minutes per side. remove pork; set aside.
- Add the onon, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pan. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours.
- Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
- To serve: Serve over the hot cooked pasta and sprinkle the Romano over the top.
- NOTE: To prepare in the crockpot, transfer the browned meat to a warm or hot crockpot in step 1. Make up the sauce as directed in step 2 (adding the completed pork gravy if you wish to use it) and pour over the meat in the crockpot. Turn the meat to make sure it is covered with the sauce. Cover and cook on low heat for 7-8 hours.
PORK AND ROSEMARY RAGU
Make and share this Pork and Rosemary Ragu recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 21m
Yield 8 cups
Number Of Ingredients 8
Steps:
- In a large skillet over moderate heat, warm the olive oil. Add the garlic and rosemary and sauté until the rosemary needles sizzle and turn crisp and the garlic is golden, 2 to 3 minutes. Remove and reserve.
- In the same pan, sear the pork in the hot flavored oil, turning it occasionally, until all sides are nicely browned, 5 to 7 minutes. Transfer to a large stockpot and set aside.
- Add the onion to the flavored oil and cook, stirring occasionally, until browned (adding more oil sparingly if the pan is too dry), about 3 minutes. Crush the tomatoes with your hands and add, with their juice, stirring to scrape up any browned bits of pork stuck to the bottom of the pan. Transfer the tomato mixture to the stockpot and bring to a low boil over medium heat. Cover the pot, lower the heat, and simmer until the pork is tender enough to shred (when scraped with a fork), about 2 hours.
- Cool the pork in the tomato sauce. (The cooled pork roast and sauce can be transferred to a storage container and refrigerated overnight. Wrap and store the garlic and rosemary separately.).
- Remove the pork from the tomato sauce and reserve. In a food processor fitted with a metal blade, process half the tomato sauce with the fried garlic cloves and rosemary needles (discarding stalks) until somewhat smooth. Stir the puréed sauce back into the pot with the rest of the tomato sauce. The goal is a sauce with a rough, chunky character.
- Shred the pork and strip the meat from the bones. Discard the bones. Chop the meat finely by hand, not in a food processor, and stir it into the tomato sauce. Heat and serve over pasta, passing the cheese on the side. Makes 8 cups, enough for 2 to 3 pounds pasta.
Nutrition Facts : Calories 902.8, Fat 32.4, SaturatedFat 10.2, Cholesterol 119.1, Sodium 96.8, Carbohydrate 93, Fiber 5.5, Sugar 6.2, Protein 56.4
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