Rich Pork Ragu
with Ricotta Clouds
Set the table before you start cooking because this pork ragu will be ready to serve before you know it! Rich pork ragu and al dente rigatoni are topped with savoury clouds of ricotta and delicious Parmesan.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
170 g
Carrot
170 g
Rigatoni
(Contains Wheat)
100 g
Ricotta Cheese
(Contains Milk)
1 tbsp
Italian Seasoning
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
370 mL
Crushed Tomatoes
1 tbsp
Garlic Puree
56 g
Onion, chopped
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot(use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then cut carrot into 1/4-inch pieces.
Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots and onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
While rigatoni cooks, add pork to the pan with veggies. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Italian Seasoning, garlic puree, crushed tomatoes and vinegar. Season with salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, until ragu thickens, 6-7 min.
When rigatoni is cooked, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain rigatoni. Add rigatoni and reserved pasta water to the pan with ragu. Season with salt and pepper, then stir to combine. Remove the pan from heat.(NOTE: If you don't have an oven-proof pan, transfer the mixture to a 8x8-inch baking dish. Use a 9x13-inch dish for 4 ppl.)
Dollop ricotta over ragu mixture, then sprinkle with Parmesan. Broil in the middle of the oven until cheese melts and is golden-brown, 2-3 min.
Divide pork ragu between bowls.
