- 6
Ingredients
- 2 pounds ground pork shoulder
- 1/2 pound pancetta, finely chopped
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus more to drizzle
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, cut into slivers
- 2 celery stalks, finely chopped
- 2 heads fennel, finely chopped
- 1 large carrot, finely chopped
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons tomato paste
- 1 cup red wine, like Sangiovese
- 1 (28-ounce) can peeled whole San Marzano tomatoes and their juices
- 2 bay leaves
- 1 tablespoon roughly chopped parsley
- 1 teaspoon fresh oregano, finely chopped
- Ravioli or rigatoni, cooked to al dente
- Grated Parmesan cheese
Preparation
Step 1
1. Season the meats all over with salt and pepper.
2. In a large saucepan heat the olive oil over medium heat. When hot, add the onion, garlic, celery, fennel, carrot, thyme and 2 large pinches of salt. Cook until soft, about 5 minutes. Stir in the tomato paste and cook for 3 minutes more. Add the ground meat and brown over medium heat, stirring occasionally, for about 20 minutes. Deglaze the pan with red wine and cook at a lively simmer to reduce the wine, about 5 minutes. Crush the tomatoes with your hands and add them and the bay leaves. Simmer for 2 hours. Season to taste with salt and black pepper.
3. To serve, toss the ragu, parsley and oregano with al dente pasta. Divide among warm pasta bowls. Drizzle with extra-virgin olive oil, and serve immediately with Parmesan cheese.