Pork Ragu with Rigatoni

By hanley89

Ingredients

• 1 medium onion, quartered
• 1 carrot peeled, cut into 1" pieces
• 1 celery stalk, cut into 1" pieces
• 6 cloves garlic
• 2 tsp fresh oregano leaves
• 1/4 tsp crushed red pepper flakes
• 1/2 cup coarsley chopped flat-leaf parsley, divided
• 1 28-oz. can whole peeled tomatoes
• 1/4 cup olive oil
• 1 pound sweet sausage, casing removed( or if you like it spicy- use hot Italian sausage)
• 1 pound ground pork
• Kosher salt and freshly ground pepper
• 1 tbsp tomato Paste
• 1 pound mezzi rigatoni,penne rigate or baby ziti
• 3/4 cup finely grated Parmesan or Grana Padano plus more

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 a small bowl and set aside. Puree 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, 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 pasteand i cup of water together in a small bowl; add to pot. Cook, scraping up any browned bitsfrom 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 puree with one cup of water. Bring to a boil, Reduce heat;simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 3 1/2 to 4 hours. (I usually add about 1 1/2 cups water for this process). DO AHEAD- Ragu can be made 3 days ahead. Let cool and cover and chill, or freeze up to 2 months. Reheat before continuing.
6.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 cheese and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. ( I usually add 1/2 cup more of liquid).Divide among bowls and top with more Parmesan cheese