bonappetit4.0
Weeknight Ragù
When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.
👥 4 Servings👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●dutch oven
- ●oven
- ●pot
- ●bowl
📝 Preparation Steps
1
Heat 2 Tbsp. oil in a medium Dutch oven or large skillet over medium-high. Add pork in 8–10 pieces, spacing evenly, and season with salt. Let cook, undisturbed, until deeply browned underneath, about ⏱️ 3 minutes. Turn over and cook until deeply browned on opposite side, about ⏱️ 3 minutes. Transfer to a plate (it won’t be cooked through and that’s okay).
2
Reduce heat to medium and add remaining 2 Tbsp. oil to pot. Cook onion, stirring often, until softened and just beginning to turn golden around the edges, about ⏱️ 5 minutes. Add garlic and cook, stirring often, until fragrant, about ⏱️ 2 minutes. Add chiles and tomato paste and cook, stirring often, until paste is slightly darkened in color, about ⏱️ 3 minutes. Return pork to pot and break up into small pieces. Add cream and 1½ cups water. Bring to a simmer, then reduce heat, and simmer gently until liquid is reduced by one third and flavors have come together, 15–⏱️ 20 minutes. Season ragù with salt and pepper.
medium onion, finely chopped1
3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
4
Add pasta to ragù along with ½ cup pasta cooking liquid and 1 oz. Parmesan. Cook, stirring and adding more pasta cooking liquid if needed, until sauce coats pasta, about ⏱️ 2 minutes.
. Parmesan, finely grated, plus more for serving1 oz
5
Divide pasta among shallow bowls and top with basil and more Parmesan.
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