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Spaghetti with Pork Ragu and Pangrattato
Italian

Spaghetti with Pork Ragu and Pangrattato

Ground pork simmered in a thick tomato sauce with sauteed onions and peppers, tossed with spaghetti. Crowned with pangrattato — golden, smoky breadcrumbs tossed with parmesan.

Total
20 min
Prep
5 min
Cook
15 min
Serves
4
  • quick
  • comfort

Ingredients

For 4 servings

  • ground pork16 oz
  • spaghetti12 oz
  • canned diced tomatoes1 can
  • tomato paste4 tbsp
  • yellow onion2 piece
  • bell pepper2 piece
  • panko breadcrumbs4 tbsp
  • parmesan cheese6 tbsp
  • butter2 tbsp
  • olive oil3 tbsp
  • ketchup2 tbsp
  • italian seasoning1 tsp
  • garlic powder1 tsp
  • smoked paprika1 tsp
  • sugar1 tsp
  • salt1 tsp
  • black pepper½ tsp

You'll need

skillet · pot · bowl

Method

  1. Boil heavily salted water. Slice the onion and pepper into strips.

    5 min · prep

  2. Cook the spaghetti al dente. Save half a cup of pasta water.

    9 min · boil

  3. Fry the panko with smoked paprika until deep golden and crisp.

    4 min · saute

  4. Season, then toss with the parmesan. That is your pangrattato.

    2 min · prep

  5. Wipe the pan and saute the onion and pepper until coloured.

    4 min · saute

  6. Brown the pork with salt until no pink remains.

    5 min · saute

  7. Add tomato paste, Italian seasoning and garlic powder. Cook until fragrant.

    2 min · saute

  8. Add tomatoes, pasta water, ketchup, butter, sugar, salt and pepper.

    2 min · prep

  9. Simmer until the sauce thickens, then toss the spaghetti through.

    4 min · simmer

  10. Top with the onions and peppers, then a heavy scatter of pangrattato.

    2 min · rest

Serving suggestion

A simple green salad with olive oil and lemon keeps things balanced against the rich sauce.

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