Best Pork Ragout With Carrots Cumin Recipes

PORK RAGOUT

Pork Ragout image

This delicious stew recipe comes from "Williams-Sonoma Italian Favourites". The recipe suggests serving it over polenta but since I myself don't care for polenta, mashed potatoes make a good substitute.

Provided by Irmgard

Categories Stew

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs boneless pork blade roast, cut into 1-1/2-inch cubes
1 tablespoon olive oil
1 large onion, halved and sliced
4 garlic cloves, chopped
1/4 cup balsamic vinegar
salt
2 carrots, peeled and diced
1 bay leaf
1 1/2 cups dry red wine
1 cup chicken broth
1/2 cup sun-dried tomato packed in oil, drained and chopped
2 tablespoons flat leaf parsley, chopped

Steps:

In a large frying pan over medium-high heat, warm the olive oil.
Add the pork and cook until evenly browned, about 6 minutes.
Transfer the pork to a heavy saucepan.
Adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds.
Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
Pour the liquid over the pork and season to taste with salt.
Add the carrots, bay leaf, and enough wine and broth almost to cover.
Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
About 15 minutes before the pork is done, stir in the tomatoes.
Taste and adjust the seasoning.
Garnish with the parsley.
Serve over polenta or mashed potatoes.

Nutrition Facts : Calories 530.1, Fat 33.8, SaturatedFat 10.9, Cholesterol 134.2, Sodium 288.9, Carbohydrate 9.1, Fiber 1.5, Sugar 2.5, Protein 35.3

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.