PASTA WITH PORK RAGU Recipe

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PASTA WITH PORK RAGU
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Ingredients
11
Count
Nutrition
3780
Calories
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Ingredients:

Directions:

  1. Make the ragu
  2. Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the pork generously on both sides with salt and pepper and sear the meat on both sides until well browned, 3 to 4 minutes per side. Using tongs, transfer the pork to a deep platter.
  3. Reduce the heat to medium low and add the garlic and onion to the pot. Cook, stirring frequently, until softened and translucent, 7 to 8 minutes. Return the pork to the pot, raise the heat to medium high, and add the wine. Let it bubble for a minute or two and then add the tomatoes and bay leaves. Bring to a boil and then reduce the heat to medium low to maintain a gentle simmer.
  4. Remove the sausages from their casings and break the meat apart over the pot, allowing it to fall into the sauce in small clumps. Cover the pot and simmer gently, adjusting the heat as necessary, for 30 minutes. Uncover and turn the pork shoulder; then re-cover and continue to cook at a gentle simmer, turning the meat once or twice more, until very tender, about 1-1/2 hours.
  5. Transfer the pork to a cutting board with tongs and let cool for a few minutes. Using two forks, shred the meat and return it to the sauce. Cook over low heat until the meat and sauce are heated through. Season to taste with salt and pepper.
  6. Cook the pasta and serve
  7. When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top, garnished with freshly grated Parmigiano-Reggiano, if you like.
  8. Make ahead tips
  9. The ragù can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently before tossing with the pasta.
  10. Serving suggestions
  11. Start the meal off with an Arugula & Fennel Salad with Orange & Fennel Seed Dressing & Toasted Hazelnuts and make it a really special Sunday dinner by serving a classic Tiramisù for dessert.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3780.16 Kcal (15827 kJ)
Calories from fat 1265.75 Kcal
% Daily Value*
Total Fat 140.64g 216%
Cholesterol 1015.84mg 339%
Sodium 2256.3mg 94%
Potassium 5847.7mg 124%
Total Carbs 271.18g 90%
Sugars 15.85g 63%
Dietary Fiber 8.25g 33%
Protein 292.49g 585%
Vitamin C 73.6mg 123%
Iron 20.8mg 115%
Calcium 277.1mg 28%
Amount Per 100 g
Calories 129.41 Kcal (542 kJ)
Calories from fat 43.33 Kcal
% Daily Value*
Total Fat 4.81g 216%
Cholesterol 34.78mg 339%
Sodium 77.24mg 94%
Potassium 200.19mg 124%
Total Carbs 9.28g 90%
Sugars 0.54g 63%
Dietary Fiber 0.28g 33%
Protein 10.01g 585%
Vitamin C 2.5mg 123%
Iron 0.7mg 115%
Calcium 9.5mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 86.5
    Points
  • 92
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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