Spicy Calabrese Pork Ragu

By FoodPornDirector

This is a great thick meaty sauce that pairs well with pasta such as penne or rigatoni. It makes for a good spaghetti also. You can finish off by adding a layer of cheese of your choice if preferred. This sauce also improves with some time. You can make up to 3 days ahead and let the flavors develop or even freeze it afterwards.

Ingredients

• 1 med onion, quartered
• 1 carrot, peeled and cut into 1" pieces
• 1 celery stalk, cut into 1" pieces
• 4 garlic cloves
• 2 tsp fresh oregano leaves
• 1/4 tsp crushed red pepper flakes
• 1/2 cup coarsely chopped flat leaf parsley
• 1 28-oz can peeled tomatoes
• 1/4 cup olive oil
• 1 lb hot or sweet Italian sausage, casing removed
• 1 lb ground pork
• 1 tbsp tomato paste
• Kosher salt
• ground pepper
• 1 lb Rigatoni, penne or other pasta

Preparation

Step 1

1. Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in food processor until finely chopped. Transfer to small bowl and set aside

2. Puree tomato with juices in processor. Set aside

3. Heat oil in large pot over medium heat and add sausage and cook until browned

4. Remove sausage, leaving drippings in pot. Add reserved vegetable mixture to drippings, season with salt and cook, until golden 8-10 minutes

5. Stir tomato paste and 1 cup water in small bowl and add to pot. Bring to a boil, then reduce heat to simmer until liquid has mostly evaporated.

6. Add reserved meat and tomato puree and 1 cup water and bring to a boil. Reduce heat to simmer. Add more water as necessary to keep meat covered. Cook until tender, about 4 hrs.

7. Cook pasta of choice and if it is too thick, then you may add some of the water from the cooked pasta to thin it out.

8. Add pasta to sauce as well as remaining 1/4 cup of chopped parsley, and heat on medium heat until well mixed.