Slow Roasted Pork Veal Ragu With Pappardelle Noodles Recipes

PAPPARDELLE WITH VEAL AND PORK RAGU

Pappardelle with Veal and Pork Ragu image

Provided by Food Network Kitchen

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
4 ounces pancetta, diced
1 tablespoon unsalted butter
12 ounces shiitake mushrooms, woody stems removed and discarded, caps sliced
1 small onion, diced
1 small carrot, diced
1 celery rib, diced
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
1 large tomato, diced
8 ounces ground veal
8 ounces ground pork
2 tablespoons tomato paste
1/2 cup white wine
1 (28-ounce) can San Marzano whole tomatoes
1 pound dried pappardelle pasta
1/2 cup heavy cream
3 tablespoons thinly sliced basil leaves

Steps:

1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.

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

Ingredients

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.

SLOW-COOKER PORK RAGU

Slow-Cooker Pork Ragu image

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

Ingredients

8 slices applewood smoked bacon, chopped (half of a 12-oz package)
1 1/2 lb boneless pork shoulder, trimmed and cut into 2-inch pieces
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups chopped onions
2 cups chopped carrots
5 cloves garlic, chopped
2 teaspoons dried oregano leaves
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
6 cups cooked rigatoni pasta (about 4 1/2 cups uncooked)
Shredded Parmesan cheese, if desired
Chopped fresh oregano leaves, basil or Italian (flat-leaf) parsley, if desired

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

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