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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
2 tbsp extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup coarsely chopped basil, plus 4 tiny basil sprigs for garnish
1/4 cup coarsely chopped mint
1 tbsp coarsely chopped sage
1 tsp minced rosemary
1 lbs ground pork
Salt and freshly ground pepper
1/2 cup red wine
1 (28 oz) can Italian plum tomatoes, crushed with their liquid
1/4 tsp fennel seeds
1 1/2 cups fresh whole-milk ricotta
1/4 cup milk
1 tsp minced marjoram
1 lbs rigatoni
Heat the olive oil in a large saucepan. Add the onion, chopped basil, mint, sage and rosemary and cook over low heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the ground pork, season with salt and pepper and cook over moderate heat, breaking up the pork, until the meat is mostly white. Add the wine and cook until almost evaporated, about 4 minutes. Add the tomatoes with their liquid and simmer over low heat for 1 hour, stirring occasionally. Stir in the fennel seeds and season with salt and pepper.
In a bowl, stir the ricotta, then stir in the milk and marjoram and season with salt and pepper. Spoon the ricotta into shallow pasta bowls.
Cook the rigatoni in boiling salted water until al dente, then drain. Add the pasta to the ragu and simmer, stirring, for 1 minute; season with salt and pepper. Spoon the pasta into the bowls, garnish with the basil sprigs and serve. MAKE AHEAD The pork ragu can be refrigerated for 3 days. Serves: 4
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RIGATONI WITH PORK RAGU AND FRESH RICOTTA
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
2 tbsp extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup coarsely chopped basil, plus 4 tiny basil sprigs for garnish
1/4 cup coarsely chopped mint
1 tbsp coarsely chopped sage
1 tsp minced rosemary
1 lbs ground pork
Salt and freshly ground pepper
1/2 cup red wine
1 (28 oz) can Italian plum tomatoes, crushed with their liquid
1/4 tsp fennel seeds
1 1/2 cups fresh whole-milk ricotta
1/4 cup milk
1 tsp minced marjoram
1 lbs rigatoni
Heat the olive oil in a large saucepan. Add the onion, chopped basil, mint, sage and rosemary and cook over low heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the ground pork, season with salt and pepper and cook over moderate heat, breaking up the pork, until the meat is mostly white. Add the wine and cook until almost evaporated, about 4 minutes. Add the tomatoes with their liquid and simmer over low heat for 1 hour, stirring occasionally. Stir in the fennel seeds and season with salt and pepper.
In a bowl, stir the ricotta, then stir in the milk and marjoram and season with salt and pepper. Spoon the ricotta into shallow pasta bowls.
Cook the rigatoni in boiling salted water until al dente, then drain. Add the pasta to the ragu and simmer, stirring, for 1 minute; season with salt and pepper. Spoon the pasta into the bowls, garnish with the basil sprigs and serve. MAKE AHEAD The pork ragu can be refrigerated for 3 days. Serves: 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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