Rigatoni With Pork Ragu And Fresh Ricotta Recipe
Servings: 1
Ingredients
- 2 Tbsp. extra virgin extra virgin olive oil
- 1 med onion, finely minced
- 1/2 c. coarsely minced basil, plus 4 tiny basil sprigs for garnish
- 1/4 c. coarsely minced mint
- 1 Tbsp. coarsely minced sage
- 1 tsp chopped rosemary
- 1 lb grnd pork
- Â Â salt and freshly grnd pepper
- 1/2 c. red wine
- 1 x (28-ounce) can Italian plum tomatoes, crushed, with their liquid
- 1/4 tsp fennel seeds
- 1Â 1/2 c. fresh whole-lowfat milk ricotta
- 1/4 c. lowfat milk
- 1 tsp chopped marjoram
- 1 lb rigatoni
Directions
- Heat the extra virgin olive oil in a large saucepan. Add in the onion, minced basil, mint, sage, and rosemary, and cook over low heat, stirring occasionally, till the onion has softened, about 7 min. Add in the grnd pork, season with salt and pepper, and cook over moderate heat, breaking up the pork, till the meat is mostly white. Add in the wine and cook till almost evaporated, about 4 min.
- Add in the tomatoes with their liquid and simmer over low heat for 1 hour, stirring occasionally. Stir in the fennel seeds and season with salt and pepper.
- In a bowl, stir the ricotta, then stir in the lowfat milk and marjoram and season with salt and pepper. Spoon the ricotta into shallow pasta bowls.
- Cook the rigatoni in boiling salted water till al dente, then drain. Add in the pasta to the ragu and simmer, stirring for 1 minute; season with salt and pepper. Spoon the pasta into the bowls, garnish with the basil sprigs and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 969g | |
| Calories 1649 | |
| Calories from Fat 1119 | 68% |
| Total Fat 124.73g | 156% |
| Saturated Fat 40.14g | 161% |
| Trans Fat 0.0g | |
| Cholesterol 330mg | 110% |
| Sodium 567mg | 24% |
| Potassium 2161mg | 62% |
| Total Carbs 26.56g | 7% |
| Dietary Fiber 6.1g | 20% |
| Sugars 12.7g | 8% |
| Protein 82.25g | 132% |
