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Spicy Calabrese Style Pork Ragu with Rigatoni

This is a recipe we found in Bon Appetit magazine. We like this pork ragu so much we plan on making it up in bulk ahead of time and freezing it for easy, quick suppers on busy days.


1 medium onion quartered

1 carrot, peeled, cut into 1” pieces

1 celery stalk

4 garlic cloves

2 teaspoons fresh oregano leaves

¼ teaspoon crushed red pepper flakes

½ cup coarsely chopped flat leaf parsley divided

1 28 oz can of whole peeled tomatoes or the equivalent in home processed tomatoes

¼ cup olive oil

1 pound ground Red Wattle pork

Kosher salt, freshly ground pepper

1 tablespoon tomato paste

 1 pound rigatoni or other tubular pasta

¾ cup finely grated Parmesan or Grana Padano cheese

Pulse the onion, carrot, celery, garlic, oregano, red pepper flakes and ¼ cup parsley in a food processor until finely chopped. Transfer the chopped veggies to a bowl and set aside. Puree the tomatoes with juices in the food processor; set aside.

Heat oil in a large heavy pot over medium heat. Next add sausage and cook, breaking up the meat as you stir. Add salt and pepper to taste. Cook until meat is no longer pink. Remove pork from pot with a slotted spoon. Set aside.

Increase heat to medium-high. Add veggie mixture to drippings in pot, season with salt and cook, stirring often until veggies are golden. About 8-10 minutes.

Next stir together tomato paste and 1 cup water in a bowl. Add this to the veggies in the pot. Cook, scraping up any browned bits from the bottom. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated (6-8 minutes).

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