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Ingredients
- 1 medium onion, quartered
- 1 carrot, peeled, cut into 1" pieces
- 1 celery stalk, cut into 1" pieces
- 4 garlic cloves
- 2 teaspoons fresh oregano leaves
- 1/4 teaspoons 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
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
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. Purée
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 purée 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: Ragù 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 3/4 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.
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