Best Agnolotti With Pork RagÙ Recipes

PORK RAGU

Steps:

• Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.

PENNE WITH PORK RAGOUT

Steps:

• Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
• Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
• Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
• Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.

LOBSTER AND ASPARAGUS AGNOLOTTI

Steps:

• In a pot of boiling water, cook the agnolotti according to directions on the package.
• In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
• Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
• This dish can easily be doubled.