Name of Recipe:Rigatoni with Pork Ragout from Antonio Carluccio's Passion For Pasta cookbook.
Number of People:Serves 4 - 8
Ingredients:
80g olive oil
400g pork leg or shoulder chop, cut into 2cm pieces
1 onion, cut into 4
150mls dry white wine
2 x 400g cans crushed tomatoes
2 tblspns tomato puree
2 basil leaves, shredded (yes, it says just 2 leaves so that's what I did, picking out the biggest 2 I could find!!)
salt & freshly ground pepper to taste
375g dried rigatoni
75g freshly grated parmesan cheese
Preparation:If you haven't any grated cheese on hand, do this step first and put it aside until later. Chop
the onion for 3 seconds on speed 5. Add the oil and saute 5 minutes 100o on speed 1.
Add meat and cook on reverse, 100o for 3 minutes on speed 1.
Add wine and saute 100o on reverse with MC off for 3 minutes on speed 1.
Add tomatoes & puree and cook 30 mins 100o reverse, speed 1 with MC on.
Add basil, S & P and cook further 30 mins 100o reverse, speed 1 with MC off. Place basket over hole to prevent splashing.
Keep the sauce warm in the thermosaver, rinse TM bowl and add 1200g boiling water & some salt to the bowl. Pour the pasta in and cook 14 minutes at 100o on reverse, soft speed.
Tips/Hints:
Serve with steamed vegies. For 2, I only cooked 1/2 the pasta and froze 1/2 the sauce until next time. It was still way too much for us.
Babymaker - was yummy! I used 1/4 cup roughly chopped parsley instead of basil. Didn't have any wine as someone drank it....so I used 150mL of water with 1tbsp VSC (mine is reduced salt). We had garden salad with fetta too.
