Rigatoni with Pork Ragu and Fresh Ricotta Recipe

Name: Rigatoni with Pork Ragu and Fresh Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons 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 tablespoon coarsely chopped sage; 1 teaspoon minced rosemary; 1 pound ground pork; Salt and freshly ground pepper; 1/2 cup red wine; One 28-ounce can Italian plum tomatoes, crushed with their liquid; 1/4 teaspoon fennel seeds; 1 1/2 cups fresh whole-milk ricotta; 1/4 cup milk; 1 teaspoon minced marjoram; 1 pound rigatoni

Servings: persons

2 tablespoons 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 tablespoon coarsely chopped sage
1 teaspoon minced rosemary
1 pound ground pork
Salt and freshly ground pepper
1/2 cup red wine
One 28-ounce can Italian plum tomatoes, crushed with their liquid
1/4 teaspoon fennel seeds
1 1/2 cups fresh whole-milk ricotta
1/4 cup milk
1 teaspoon minced marjoram
1 pound rigatoni

1
Heat the olive oil in a large saucepan.
2
Add the onion, chopped basil, mint, sage and rosemary and cook over low heat, stirring occasionally, until the onion has softened, about 7 minutes.
3
Add the ground pork, season with salt and pepper and cook over moderate heat, breaking up the pork, until the meat is mostly white.
4
Add the wine and cook until almost evaporated, about 4 minutes.
5
Add the tomatoes with their liquid and simmer over low heat for 1 hour, stirring occasionally.
6
Stir in the fennel seeds and season with salt and pepper.
7
In a bowl, stir the ricotta, then stir in the milk and marjoram and season with salt and pepper.
8
Spoon the ricotta into shallow pasta bowls.
9
Cook the rigatoni in boiling salted water until al dente, then drain.
10
Add the pasta to the ragu and simmer, stirring, for 1 minute; season with salt and pepper.
11
Spoon the pasta into the bowls, garnish with the basil sprigs and serve.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons 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, and more.

Yes, Rigatoni with Pork Ragu and Fresh Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni with Pork Ragu and Fresh Ricotta

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