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recipes garganelli with fennel and pork shoulder ragu
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Recipes
Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.
4.0
(3.9)
Recipes
Pork and beans—a match made in heaven.
4.0
(4.19)
Recipes
Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.
4.4
(4.43)
Recipes
A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.
4.0
(4.21)
Recipes
Adding fresh puréed tomato at the end of this long-simmered pork ragù lends this bowl of deliciousness acidic brightness along with depth. Unbeatable. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
5.0
(5)
Recipes
“With Italian cooking, the pasta is key,” says Culina chef Victor Casanova. “I try to match the pasta with the sauce and the feel of the dish.” This light, fresh, veggie-packed entrée calls for a delicate pasta. Casanova chose garganelli, which also happens to have ridges that are perfect for grabbing onto the pea puree that serves as the pasta sauce.
2.0
(2.2)
Recipes
Chunks of meltingly tender pork, charred tomatillos, and spicy peppers star in this New Mexican–inspired take on ragú.
4.6
(4.64)
Recipes
Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.
4.0
(4.18)
Easy
Recipes
Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.
5.0
(4.89)
Recipes
Leftover sauce? Bring a pot of water to boil: It’s pasta night.
4.0
(4.13)
Recipes
Bust out the cinnamon sticks for this simple, cozy one-pot braise—they’ll imbue the dish with a gentle warming flavor over 4 hours of hands-off cook time.
5.0
(5)
Recipes
The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.
3.5
(3.5)
Articles
(184)
Cooking
A creamy, wannabe bolognese you can make with 5 ingredients.
Adam Rapoport
Culture
Whether they made it with rigatoni or cavatappi, and simmered it for 4 hours or 30 minutes, bloggers loved our February cover model
Joanna Sciarrino
Cooking
I love all winter braises, but this is the one I make all. the. time.
Emma Wartzman
techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Cooking
Introducing: epic garlic bread, juicy pork cutlets, Creamsicle-inspired sundaes, and more inspiration for your weeknight dinners.
Claire Saffitz
Cooking
Hoisin plus tomatillo salsa? It’s savory, tangy, and unexpectedly perfect.
Kendra Vaculin
Videos
(280)
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Harissa paste gives this braised pork shoulder its spicy, garlicky flavor. Contributing food editor Alison Roman demonstrates how to make this simple main dish and a crunchy herb salad to go along.
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Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
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Rick Martinez is back in the Test Kitchen to make double-pork carnitas with corn tortillas and green pico de gallo. That’s right, these carnitas use two kinds of pork (shoulder and belly) because one is definitely not enough.
Get the recipe: Pork Carnitas
Get the recipe: Pork Carnitas
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Brad Leone joins Chrissy Tracey at her cabin to make vegan cacio e pepe with grilled mushrooms. This recipes use cashews for the base of the sauce. Blending them with miso helps to mimic the creaminess and cheesiness of the original. And if you can't forage your own maitake and lion's mane mushrooms, store-bought is just fine.
Note: While some types of pasta are made with eggs, traditional cacio e pepe is often made with just an emulsion of cheese, pepper, and pasta water.
Note: While some types of pasta are made with eggs, traditional cacio e pepe is often made with just an emulsion of cheese, pepper, and pasta water.
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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For this tostada recipe, using the cilantro stems in the crema, a part of the herb you’d normally discard, gives it a refreshing crunch.