Description
This rigatoni with pork ragu is the ultimate fall comfort food. It’s hearty and full of flavor with a little bit of apple for sweetness and a hint of fennel. So grab a fork and get cozy, because this dish will warm your soul.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 cup chopped celery
- 1/2 cup shredded carrots
- 3/4 cup chopped onion
- 1 large apple, cored and chopped (skin can stay on) 1 cup
- 4 garlic cloves
- 2 pounds ground pork (2.5)
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 3/4 cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon fennel seed
- 1 teaspoon dried basil
- 2 bay leaves
- 1 28-ounce can crushed tomatoes
Instructions
- Heat a large skillet to medium-high. Add olive oil and sauté the celery, carrot, onion and apple until the onion has softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the ground pork and let it brown, breaking up the meat and stirring as needed. Season with salt & pepper.
- Deglaze the pan with white wine and add remaining ingredients. Cover and bring to a strong simmer for about 30 minutes. Stir the sauce occasionally and remove the lid during the last few minutes of cooking to allow the sauce to thicken up.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Rigatoni
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 404
- Sugar: 7.6 g
- Sodium: 553.2 mg
- Fat: 28 g
- Saturated Fat: 9.5 g
- Carbohydrates: 13.8 g
- Fiber: 3.2 g
- Protein: 21.5 g
- Cholesterol: 81.8 mg
