Photo: Sam Loyd
Rigatoni with Pork Ragù
13 ingredients
openrecipes
This rich sauce, redolent of red wine and the sweet flavors of pork and fennel, is a classic pairing with rigatoni. This recipe makes enough sauce for dinner tonight plus 2 additional dishes (see related recipes at left).
Estimated Nutrition (whole recipe, rough)
843
Calories
46g
Protein
39g
Fat
72g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 tsp. ground fennel seed
- 1 lb. ground pork
- 1 cup dry red wine
- 4 cups canned chopped tomatoes with juice
- 1/4 cup tomato paste
- 1/2 tsp. salt
- 2 Tbs. salt
- 1 lb. rigatoni or other large pasta shape
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes