Rigatoni with Spicy Calabrese-Style Pork Ragù

Serves: 6

Prep + Cook Time: One hour, 50 minutes (unless you want to simmer the sauce for the full 4 hours— then it’s, 4 hours, 50 minutes)

Calories: 890 per serving if both meats are used. 585 calories if only Italian sausage is used/647 calories if only ground pork is used.

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 tsp fresh oregano leaves

• 1/4 tsp crushed red pepper flakes (I used 1/2 tsp and still wasn’t that spicy, add to taste)

• 1/2 c. coarsely chopped flat-leaf parsley, divided

• 1 28-ounce can whole peeled tomatoes

• 1/4 c. olive oil

• 1 lb hot or sweet Italian sausage, ground or casings removed*

• 1 lb ground pork*

• Kosher salt, freshly ground pepper

• 1 tbsp tomato paste

• 1 lb mezzi rigatoni or penne rigate

• 3/4 c. finely grated Parmesan or Grana Padano, plus more

Directions:

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.

2. 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* (if using), season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.

3. 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.

4. 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.

5. 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.

6. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.

7. 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.

8. Do Ahead: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before using.

*I made this with only 1 lb of Italian sausage and left out the additional ground pork. It worked fine and I changed nothing else in the recipe.

**I simmered the sauce for just one hour and it was still delicious. I am certain the depth of flavor would be even greater if simmered for four hours.

Adapted from BonAppetit.com