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Pork Ragu Recipe

pork-ragu-recipe-2

Oink!

Oink!

This is probably my most favorite Good Bite video of all time – Elise, Ruhlman and I had a great time talking about one of our favorite subjects ever…

And for the recipes and videos: my Pork Ragu over Pasta, Ruhlman’s Grilled Pulled Pork with Chipotle BBQ Sauce and Elise’s Pork Chop with Red Currant Sauce

Pork Ragu over Pasta Recipe Video

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Pork Ragu Recipe

Servings: 4-6 Prep Time: Cook Time:
pork-ragu-recipe-2

Serve this hearty, stewlike sauce over the pasta of your choice for a delicious, no-fuss, weeknight meal. Using ground pork adds an interesting twist to a classic recipe, and the ragu makes great leftovers

Ingredients:

1 pound pasta
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
1 bell pepper, stemmed, seeded, and diced
1 large carrot, peeled and diced
1 pound lean ground pork
One 28-ounce can crushed tomatoes
1 1⁄2 tablespoons balsamic vinegar
1 1⁄2 teaspoons kosher salt
1 teaspoon sugar

Directions:

1. Prepare the pasta according to the package instructions.

2. While the pasta is cooking, heat the oil in a large pot over medium heat. Add the onion and cook, stirring, for 30 seconds. Add the garlic and cook, stirring, for 30 seconds. Add the bell pepper and carrot and cook until the vegetables are softened and golden-brown, stirring occasionally, about 5 minutes.

3. Increase the heat to high and add the ground pork, using a spatula or spoon to break up the meat. Cook until the pork is browned, about 5 minutes. Add the crushed tomatoes, balsamic vinegar, kosher salt, and sugar and bring to a boil, about 5 minutes. Reduce the heat to low, cover, and simmer, stirring occasionally, for 45 minutes.

Serve over the hot cooked pasta.

Comments 10

  1. The Woo

    Looks good! Lately I’ve been spending a lot of time in China, probably something like 15 or 16 trips since the beginning of 2008… I work for a company that is HQ’d in Hong Kong. The food has been awesome. My two favorite animals to eat are the pig and the duck! Also, lately in Korea, the pork has been phenomenal!

    I LOVE cooking me some pig. We make all kinds of pig. About a year ago, I did a whole pig (85lbs!) at my house in a La Caja China box. Do you have one? If you don’t, you should TOTALLY get one. Amazing way to make whole pig, or for fewer people several pork shoulders. AMAZING.

  2. SpecialEd

    I made the pork ragu for dinner yesterday for a cold, rainy night. Perfect and very easy too! Jayden, a little wile before your book came out I had inquired about getting a signed copy and you said some info would be coming out later. I don’t know if I missed it or not but are they are signed books available for Internet purchase?

    Ed

    P.S. My wife is in West Chester, PA today to see one of her favorite bloggers, The Pioneer Woman!

  3. Eleanor Hoh (WokStar)

    Yay, I love piggy too. It’s so versatile and tasty. Love the interactive video of the 3 of you, all three great dishes. What a coincidence, I just roasted two pork shoulder cutlets with panko, turned out moist. BTW, my mom and sister-in-law are piggies in Chinese horoscope.

  4. Pingback: McLaren Vale Wine – d’Arenberg Wines (Part 3) « Lonely Grape – Wineries & Wines of Mclaren Vale

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