Penne with Ragu is a sophisticated yet simple recipe, bursting with flavor. Let’s get into the dish!
Ingredients for Penne with Ragu:
- 5.6 oz lean ground pork (can be ground or finely minced)
- 1 tbsp extra-virgin olive oil
- 1 small carrot, finely diced
- ½ small onion, finely chopped
- 2 bay leaves
- 1 tbsp rosemary (fresh or dried)
- Fresh parsley and scallions to taste
- 1.4 cups tomato puree
- ¾ cup red wine
- 1.05 cups hot salted water
- 2 cups cooked penne pasta (al dente)
- Salt to taste
- Black pepper to taste
How to Prepare Penne with Ragu:
- Heat a pan and fry the ground pork in olive oil until browned
- Add the red wine and stir well
- Season with salt and black pepper
- Add the carrot, onion, parsley, and scallions, stir to combine
- Stir in the rosemary and bay leaves
- Add the tomato puree and mix thoroughly
- Pour in the hot water (approximately 2 fingers above the mixture level)
- Cook on low heat for about 45 minutes
- Serve over the cooked penne pasta and enjoy!
Suggestions:
The pork can be replaced with lamb for a different flavor profile. You can also use any pasta shape you prefer, just follow the same base recipe.
History of Ragu:
Derived from the French ragoût (meaning “to awaken taste or appetite”), ragu is a meat-based sauce commonly used with Italian pasta dishes. It’s also popular in Brazilian cuisine, especially in São Paulo, influenced by Italian traditions.
The two most famous variants are:
Napoletano – Slow-cooked meats with tomato puree, olive oil, onion, red wine, and water. Typically served with rigatoni or fusilli and Parmesan cheese, often in separate meat portions.
Bolognese – Minced, chopped, or shredded meat with tomato sauce, commonly paired with fettuccine or pappardelle.
Specialties include Sardinian, Piedmontese, Lucanian (alla potentina), Abruzzese, Barese (macellaio), Calabrese, and others like sepia, shrimp, or clam ragu (Source: Wikipedia).
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