Best Agnolotti With Pork RagÙ Recipes
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.
PENNE WITH PORK RAGOUT
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
- Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
- Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
- Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.
LOBSTER AND ASPARAGUS AGNOLOTTI
Steps:
- In a pot of boiling water, cook the agnolotti according to directions on the package.
- In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
- Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
- This dish can easily be doubled.
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Agnolotti with pork ragù is a traditional Italian dish that dates back to the early 18th century. It is a pasta dish that is made with small, stuffed pockets of pasta known as agnolotti, which are filled with a delicious pork ragù. This dish is a classic example of Italian comfort food, and it is perfect for a cozy night in with friends and family.
The History of Agnolotti with Pork Ragù
The history of agnolotti with pork ragù can be traced back to the Piedmont region of Italy. The exact origin of the dish is not known, but it is believed to have been created in the early 18th century by a group of farmers who lived in the area surrounding the city of Turin. These farmers were known for their simple, rustic cuisine, and they created agnolotti with pork ragù as a way to use up leftover scraps of meat and vegetables. Over time, the dish gained popularity throughout the region, and it became a staple of the local cuisine. Today, agnolotti with pork ragù is enjoyed throughout Italy and is considered a classic example of Italian comfort food.The Ingredients
To make agnolotti with pork ragù, you will need a few key ingredients. These include: - Agnolotti pasta: Agnolotti is a small, stuffed pasta that is similar to ravioli. You can either buy pre-made agnolotti or make your own from scratch. - Pork: The pork ragù is the star of this dish. You can use ground pork or diced pork shoulder. - Vegetables: To add flavor to the ragù, you will need onions, carrots, and celery. - Tomatoes: Tomatoes are used to make the base of the ragù. - Herbs and spices: To season the ragù, you will need garlic, thyme, bay leaves, and red pepper flakes. - Parmesan cheese: Parmesan cheese is used to sprinkle on top of the finished dish.The Preparation
Making agnolotti with pork ragù can be a time-consuming process, but it is well worth the effort. Here is a basic overview of the steps involved in making this classic Italian dish: 1. Start by making the pork ragù. Heat a large pot over medium heat and add some olive oil. Once the oil is hot, add the onions, carrots, and celery and cook until they are soft and fragrant. 2. Add the ground pork or diced pork to the pot and cook until browned. Add the garlic, thyme, bay leaves, and red pepper flakes and cook for an additional 2-3 minutes. 3. Add the tomatoes to the pot and stir well. Bring the mixture to a simmer and let it cook for at least an hour, stirring occasionally. 4. While the ragù is cooking, prepare the agnolotti pasta. If you are making your own pasta from scratch, you will need to mix together flour, eggs, and water to make the dough. Roll out the dough and use a cookie cutter or a small glass to cut out circles of pasta. Fill each circle with a spoonful of the pork ragù and fold the circle in half to seal the edges. 5. Cook the agnolotti in a large pot of boiling salted water until they are al dente, usually around 3-4 minutes. 6. Drain the agnolotti and toss them with the remaining pork ragù. Sprinkle some Parmesan cheese on top and serve hot.The Variations
There are many variations of agnolotti with pork ragù, depending on the region of Italy and the personal preferences of the cook. Here are a few popular variations to try: - Mushroom ragù: Instead of using pork, try making a ragù with mushrooms, garlic, and white wine. - Meatball agnolotti: Make small meatballs and stuff them inside the agnolotti instead of using a ragù. - Spinach agnolotti: Add chopped spinach to the pasta dough to give the agnolotti a vibrant green color and a healthy boost.Conclusion
Agnolotti with pork ragù is a classic Italian dish that is perfect for a cozy night in. While it may be time-consuming to prepare, the end result is a delicious and comforting pasta dish that is sure to please everyone at the table. Give this recipe a try and discover why agnolotti with pork ragù is one of Italy's most beloved comfort foods.
Making agnolotti with pork ragù is a taste of Italy that should be tried by food lovers. The combination of pasta with a rich pork filling is an experience that will excite your taste buds. This meal may seem daunting, but it is straightforward to prepare, especially with the following valuable tips.