Easy One-Pot Rigatoni Ragu: Rich and Authentic Flavor
Experience the deliciousness of One-Pot Rigatoni Ragu. This easy recipe combines pasta and sauce, creating a flavorful and thick dish in just 45 minutes.
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Meet my One-Pot Rigatoni Ragu recipe. It’s the perfect middle-of-the-week pasta meal you can make any time you need a quick meal in under 45 minutes! This One-Pot Rigatoni Ragu is everything you expect.. It’s a meat-based sauce, not just served with pasta, in this recipe you cook the pasta with the sauce yielding amazing flavor throughout.
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What Makes This Recipe the Best?
Four reasons to love this One-Pot Rigatoni Ragu recipe:
- It uses my super easy marinara sauce recipe as the base.
- It yields a rich, authentic marinara flavor, and you get to use regular ground pork sausage (or ground turkey or beef). No need to buy Italian style.
- It makes up quickly and easily. I’m serious. Under 45 minutes.
- This all comes together in one pot! Yes, you cook the pasta with the sauce making it flavorful and naturally thickens from the pasta.
QUICK OVERVIEW
Cooking Instructions
Step one: Cook the meat, and add 1 teaspoon of salt (about 5 minutes).
Step two: Add the stock, pasta, garlic & onion powder, Italian seasoning, fennel seeds, and broth. Stir and bring to a simmer, cover, and cook until al dente, stirring every so often to help prevent sticking, there should be a little broth left in the pot. (about 30 minutes)
Step three: Add the crushed tomatoes, milk & fish sauce. Continue cooking until it thickens (about 5-10 minutes). Then, salt and pepper to taste and serve immediately.
Jenn’s Note:
I know milk sounds weird in a ragu recipe but try it. I promise you won’t regret it. If you don’t want to use dairy at all you can use nut-based milk instead (I highly recommend one without sugar added).
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
Storage Details
This is a ragu and since I use dairy, I personally recommend eating my One-Pot Ragu within two days. HOWEVER, it will last 3-4 days in a food-safe container in the fridge. I do not recommend freezing it.
Did you try it, have questions?
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Looking for More One-Pasta Meals?
Check out these yummy recipes:
- Recipe: One-Pot Ground Beef Stroganoff
- One-Pot Asparagus and Bacon Rigatoni
- Healthy-ish Stovetop Mac and Cheese
One-Pot Rigatoni Ragu
Experience the deliciousness of One-Pot Rigatoni Ragu. This easy recipe combines pasta and sauce, creating a flavorful and thick dish in just 45 minutes.
- Total Time: 40 minutes
Ingredients
- 1 pound rigatoni
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 [28 oz can] crushed Tomatoes
- 4 cups chicken broth
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 tablespoon dark brown sugar
- 1 teaspoon fish sauce (See Notes 1 for substitute)
- 1/2 cup milk (See Notes 2 for substitute)
- Salt and pepper to taste
- 1/4 cup [or more] freshly grated Parmesan for topping the pasta (optional)
Instructions
- Heat the oil in a pan at medium-high heat.
- Cook the meat, and add 1 teaspoon of salt.
- Add the stock, pasta, garlic & onion powder, Italian seasoning, fennel seeds and broth. Stir and bring to a simmer, turn down to medium-low, and cover. Cook until al dente, stirring every so often to help prevent sticking. *There should be a little broth left in the pan.*
- Bring back up to medium-high. Add the crushed tomatoes, fish sauce, and brown sugar. Stir and mix everything together. Then add the milk. Continue stirring and cooking until it thickens.
- Salt and pepper to taste if needed
- Serve with parmesan cheese and garlic bread
Notes
- Sardine paste or 1 chopped sardine
- replace with more stock, water, or tomato juice.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
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