Spicy pork ragu with rigatoni

Spicy pork ragu with rigatoni


David Prior marries basic Italian cooking principles with typical Californian ingredients in this sensational pasta dish.

The ingredient of Spicy pork ragu with rigatoni

  1. 25g dried ancho chillies (see note)
  2. 1 tablespoon olive oil
  3. 2 onions, roughly chopped
  4. 2 carrots, roughly chopped
  5. 1 celery stalk, roughly chopped
  6. 3 garlic cloves
  7. 6 thyme sprigs
  8. 6 oregano or marjoram sprigs
  9. 1 tablespoon fennel seeds
  10. 1 bay leaf
  11. 2.5kg pork shoulder, rind removed
  12. 1 cup (250ml) red wine
  13. 1.5L (6 cups) Massel chicken style liquid stock, heated
  14. 1 teaspoon chilli flakes
  15. 600g rigatoni or other tube pasta
  16. Shaved pecorino or parmesan, to serve
  17. 1/4 cup (60ml) olive oil
  18. 2 onions, finely chopped
  19. 3 garlic cloves, finely chopped
  20. 3 x 400g cans chopped tomatoes
  21. 1/2 bunch parsley, stems only

The instruction how to make Spicy pork ragu with rigatoni

  1. A small piece of parmesan rind (optional) For tomato sauce, heat oil in a pan over medium-high heat. Cook onion for 6-8 minutes, stirring, until very soft. Add garlic and cook, stirring, for 30 seconds, then add tomato and bring to a simmer. Reduce heat to low, add the parsley stems and parmesan rind, if using. Season, then simmer for 30-40 minutes until thickened. Remove rind and parsley stems. Allow to cool slightly, then blend until smooth. Meanwhile, preheat the oven to 180u00b0C. Place the ancho chillies in a saucepan, cover with water and bring to a simmer.
  2. Remove from heat and stand for 5 minutes until softened. Transfer the ancho chillies to a blender with 2-3 tablespoons cooking liquid and blend until a coarse puree. Set aside.
  3. Meanwhile, heat oil in a roasting pan over medium heat. Add the onion, carrot and celery, season, then cook for 6-8 minutes, stirring, until vegetables just begin to soften. Add garlic, thyme, oregano, fennel seeds and bay leaf to the pan.
  4. Place pork on top and pour over the chilli paste, red wine and stock. The liquid should come about one-third up the side of the pork u2013 add a little extra stock if necessary. Roast the pork, turning halfway through, for 2 1/2 hours or until tender and a skewer can easily pierce the meat. (Cover the pan loosely with foil if the meat is browning too quickly.)
  5. Allow the pork to cool slightly in the pan. Shred pork with 2 forks, then transfer meat to a saucepan. Strain the pan juices over pork, discarding solids. Add tomato sauce and chilli flakes, then bring to a simmer. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Season with salt and pepper.
  6. Meanwhile, cook rigatoni according to packet instructions. Drain.
  7. Add rigatoni to pork ragu and toss to combine. Divide among serving bowls, garnish with shaved pecorino and serve.

Nutritions of Spicy pork ragu with rigatoni

fatContent: 809.493 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: 11 grams sugar
cholesterolContent: 74 grams protein
sodiumContent: 194 milligrams cholesterol


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