Rigatoni with Calabrese Pork Ragù

★★★☆☆
Prep: 20 mins Cook: 240 mins Serves: 6

Ingredients

  • 1 medium onion, quartered1 medium onion, quartered
  • 1 carrot, cut into 1-inch pieces1 carrot, cut into 1-inch pieces
  • 1 celery stalk, cut into 1-inch pieces1 celery stalk, cut into 1-inch pieces
  • 4 garlic cloves4 garlic cloves
  • 2 tsp fresh oregano leaves10 ml fresh oregano leaves
  • 1/4 tsp crushed red pepper flakes1 ml crushed red pepper flakes
  • 1/2 cup chopped flat-leaf parsley, divided120 ml chopped flat-leaf parsley, divided
  • 1 (28-oz) can whole peeled tomatoes1 (28-oz) can whole peeled tomatoes
  • 1/4 cup olive oil60 ml olive oil
  • 1 lb hot or sweet Italian sausage, casings removed455 g hot or sweet Italian sausage, casings removed
  • 1 lb ground pork455 g ground pork
  • Kosher salt, pepperKosher salt, pepper
  • 1 T tomato paste1 T tomato paste
  • 1 lb mezzi rigatoni or penne455 g mezzi rigatoni or penne
  • 3/4 cup grated Parmesan180 ml grated Parmesan

Instructions

  1. Pulse onion, carrot, celery, garlic, oregano, pepper flakes, 1/4 cup parsley in food processor. Purée tomatoes separately.
  2. Brown sausage and ground pork. Add vegetable mixture, cook until golden 8-10 minutes.
  3. Add tomato paste, 1 cup water, puréed tomatoes. Simmer 4 hours, adding water as needed.
  4. Cook pasta; toss with sauce, 1/2 cup cooking liquid, and 3/4 cup Parmesan.
Wine Pairing: Full Red — Aglianico, Montepulciano d'Abruzzo — Southern Italian full reds stand up to the long-simmered pork ragù.
Source: Bon Appétit
Pasta, pork, ragù, calabrese