Easiest Way to Make Ultimate Pork Ragu with Rigatoni Pasta

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The ingredients needed to make Pork Ragu with Rigatoni Pasta:

1. Get 3 medium Pork Chops
2. Get 1 lb Rigatoni Pasta
3. Take 48 oz Spaghetti Sauce
4. Take 1 tbsp Salt
5. Get 1/4 cup Olive Oil

I usually make ragu with half beef and half pork mince, but my freezer failed me there was no beef mince to be found! Anyway, all was okay as this turned out just as tasty. Rigatoni with Spicy Calabrese-Style Pork Ragù Any short, tubular pasta will work with this meaty ragù. In a food processor, puree the onions, carrot and celery.

Steps to make Pork Ragu with Rigatoni Pasta:

1. Clean and then trim the 3 Pork Chops. once you finished trimming them cut up on bite size pieces. Save bones and pork pieces in bowl and cover until ready to use.
2. In a large pot, add Spaghetti Sauce on a medium heat. Once sauce begins to boil, add pork pieces and bones to sauce and cover. Change heat setting from medium to low and allow to simmer for 1 hour. You should stir the mixture once every twenty minutes.
3. During the final twenty minutes of your pork and sauce mixture being done, in a large pot combine water, salt and olive oil to a medium flame. When water begins to boil add pasta and cook for 15-20 minutes.
4. Once pasta is ready, drain water then add pasta to sauce mixture. Mix until pasta is covered with pork & sauce mixture. Serve in medium size bowl or on plate. You can either top with grated Mozzarella, Parmesan or Romano cheese and serve.
5. Notes: You do not have to use pre-made sauce. Feel free to use your own home-made sauce. When sauce is ready you can remove bones and strip of any pork meat before discarding. If you do not have Rigatoni pasta Penne pasta can be substituted.

Rigatoni with Spicy Calabrese-Style Pork Ragù Any short, tubular pasta will work with this meaty ragù. In a food processor, puree the onions, carrot and celery. Bring a large pot of salted water to a boil for the pasta. Sprinkle with the bread crumbs, and tap to coat the interior of the dish, tapping out the excess. Run the pork shoulder through the coarse holes of a meat grinder.

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