Pork Ragu with Penne PastaPork pieces cooked in tomatoes, onion, garlic, herbs and spices is the perfect partner for penne pasta and grated cheese on top. Now that cold weather is making its appearance, we all need food to sustain us. It is easy to make and the result is outstanding.





½ kilo pork cut in small cubes
2 – 3 ripe tomatoes roughly chopped or canned tomatoes
1 cup white wine.
2 teaspoons tomato paste
1 large onion chopped
2 – 3 cloves garlic minced
3 tablespoonfuls olive oil
2 – 3 springs rosemary – leaves only chopped
1/2 teaspoon dry mixed herbs
A little ginger powder
1/8 teaspoon turmeric
4 – 5 drops chili sauce, minced chili pepper or Tabasco sauce
Salt, pepper
2 tablespoons butter
A packet penne pasta.
Grated cheese of your liking.



Put the olive oil in a large pan, and when it is hot add the pork pieces and the onion. Sauté them until the meat is nicely browned. Add the wine and when it has evaporated, add the tomatoes, garlic and all the herbs and spices, a glass of water salt and pepper. Simmer until the meat is done and the sauce has thickened. Check it from time to time, and add a little more water if needed.

In the meantime put a large pot of water to boil. Add some salt and the penne. Boil according to the instructions on the packet. Drain. Put the butter in the pot and when it has melted and is sizzling, add the penne and stir.

If you wish you can add the pork when it is done to the pot with the penned, stir and serve. Or you can put some penne on each plate, put a few tablespoonfuls of the pork and sauce on top and sprinkle grated cheese of your liking on top. Serve with a large green salad.

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