Penne with pork ragu is a rich, flavorful, and hearty main course, a great classic of cooking that probably suits the colder season better than spring. But what can I say? This year the heat delayed, the rain prevailed, and I gladly enjoyed this dish of penne with pork ragu. And the keen observers might say: “but weren’t you intolerant to tomatoes”? Yes. However, I discovered that homemade tomato sauce, especially if from the previous year, doesn’t produce the same symptoms as the store-bought kind. Who knows what’s inside. Or maybe it’s just a substance in the tomato that fades over time. I have no idea. Well, go ahead and prepare yourselves a nice plate of penne with pork ragu that will revive you.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
I didn’t add oil to my ragu because I find the fat released by the meat sufficient, but if you want, you can use extra virgin olive oil to your liking.
- 1 lb ground pork
- 1/2 cup dry white wine
- 3 cups tomato sauce (homemade)
- 2 cubes vegetable mix for soffritto
- 2 leaves bay leaf
- to taste nutmeg
- to taste salt
- 12 oz penne (or other short pasta of your choice)
- to taste grated parmesan
Tools
- 1 Casserole with lid
- 1 Spatula
- 1 Pot for boiling pasta
Steps
In a casserole, combine the meat with the two cubes of soffritto (or a mix of minced celery, carrot, and onion). Let the meat brown, stirring occasionally until it is all golden. Add salt and nutmeg and stir. Deglaze with white wine and cook for twenty minutes with the lid on. When the liquids start to dry, remove the lid and let it dry further until it browns evenly, always stirring. Then add the tomato sauce, bay leaf, and adjust salt. If necessary, add a ladle of water: I didn’t need to because my homemade sauce was already quite liquid. Cover and cook for an hour over very low heat. Boil the pasta in plenty of salted boiling water for the time indicated on the package. Taste to check if the cooking degree is to your liking, then drain and toss it with the pork ragu. Finish as you like with some grated parmesan and serve.
