Tuesday, March 27, 2012

What is Ragù?

That was the question my hubby asked when I announced that I was making Pork Ragù for dinner. In case you're also in the dark, Ragù can be any meat-based sauce served over pasta. Ground meat is common but braised meat can also be used, which is what I made tonight. Pork Ragù is often made with pork shoulder, which takes at least an hour to cook but since I used boneless pork chops, my dish cooked in just 30 minutes. Tender and flavorful, the sauce was just perfect on top of some Rigatoni!


1 Tbsp olive oil
1 lb boneless pork, cut into cubes
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp red pepper flakes
Salt and pepper
1/2 c carrots, diced
1/2 onion, diced
1 clove garlic, minced
1/4 c dry red wine
1 Tbsp tomato paste
1 (14 oz) can diced tomatoes
1/2 c chicken stock
Rigatoni, for serving
Grated parmesan, for topping


1. Heat oil in a Dutch oven over medium-high heat. Season pork with rosemary, thyme, pepper flakes, salt and pepper. Sear pork in the hot oil until well brown on all sides, about 10 minutes. Remove and set aside.

2. Add carrots and onions; cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.

3. Pour in wine and deglaze to release any brown bits from the bottom. Stir in tomato paste, tomatoes with juice and stock. Bring to a simmer and add pork back.

4. Cover and cook until meat is very tender and sauce has thickened, about 30 minutes.

4. Serve over Rigatoni and garnish with Parmesan.

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