How to Prepare Yummy Pork Ragu with Rigatoni Pasta delicious and handy!

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Divide among bowls; top with more Parmesan. Prepare pasta dough and tubular shapes using rigatoni dial as directed. Drain pasta and toss with ragu.

Prepare medium Pork Chops.
Prepare Rigatoni Pasta.
You need Spaghetti Sauce.
Provide Salt.
Prepare Olive Oil.

Short Tips:

One of the best points that you can do is to prepare with family members or close friends. When you cook with another person, you will be able to notice tricks that they execute and will have the ability to much better yourself as a chef. Talk to them to see exactly how their mind works, to raise your expertise.

Clean and then trim the 3 Pork Chops. once you finished trimming them cut up on bite size pieces. Save bones and pork pieces in bowl and cover until ready to use..
In a large pot, add Spaghetti Sauce on a medium heat. Once sauce begins to boil, add pork pieces and bones to sauce and cover. Change heat setting from medium to low and allow to simmer for 1 hour. You should stir the mixture once every twenty minutes..
During the final twenty minutes of your pork and sauce mixture being done, in a large pot combine water, salt and olive oil to a medium flame. When water begins to boil add pasta and cook for 15-20 minutes..
Once pasta is ready, drain water then add pasta to sauce mixture. Mix until pasta is covered with pork & sauce mixture. Serve in medium size bowl or on plate. You can either top with grated Mozzarella, Parmesan or Romano cheese and serve..
Notes: You do not have to use pre-made sauce. Feel free to use your own home-made sauce. When sauce is ready you can remove bones and strip of any pork meat before discarding. If you do not have Rigatoni pasta Penne pasta can be substituted..

Pulled Pork Week continues today with this Pulled Pork Rigatoni. I should apologize because I've been holding on to this recipe for some time now. As any regular readers will know, I cook with pork cheeks a lot. They taste fantastic when slow braised, and are very forgiving in terms of cooking times thanks to the abundant connective sinew which melts and moisturises the meat during cooking - plus they're great value and freeze very well. Now I've got my daft dilemma rant out of the way, let's talk pork ragu.

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