Recipe: Rigatoni with Pork Ragu

Pork.

Ahhhhhhh…Delicious, delicious pork.

It is hard to go wrong with pork-anything which is why I elected to attempt a pork ragu. Often having sampled amazing beef ragu’s, I was determined for my pork ragu to be just as good! I’m not going to lie – a slow cooked beef ragu I think will always win this battle, but this ragu came very close!

Recipe via bon appetit below.
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Ingredients

  • 1 medium onion, quartered
  • 1 carrot, peeled, cut into 1-inch pieces
  • 1 celery stalk, cut into 1-inch pieces
  • 4 garlic cloves
  • 2 teaspoons fresh oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup coarsely chopped flat-leaf parsley, divided
  • 1 28-ounce can whole peeled tomatoes
  • 1/4 cup olive oil
  • 1 pound hot or sweet Italian sausage, casings removed
  • 1 pound ground pork
  • Kosher salt, freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 pound mezzi rigatoni or penne rigate
  • 3/4 cup finely grated Parmesan or Grana Padano plus more

PREPARATION

  • Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purรฉe tomatoes with juices in processor; set aside.
  • Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned, about 4 minutes. Add ground pork, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.
  • Increase heat to medium-high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.
  • Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.
  • Add reserved meat and tomato purรฉe and 1 cup water. Bring to a boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours. Season with salt. DO AHEAD: Ragรน can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before continuing.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  • Add pasta and 1/2 cup pasta cooking liquid to sauce; stir to coat. Stir in 1/4 cup Parmesan and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.

 

Enjoy xx

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