TAGLIATELLE AL RAGU ALLA CALABRESE (spicy pork ragu, for six)

OLYMPUS DIGITAL CAMERA Pasta, tagliatelle al ragu alla Calabrese 2

1 medium onion, quartered

1 carrot, peeled and cut into 1 inch pieces

1 celery stalk, cut into 1 inch pieces

4 garlic cloves

2 teaspoons fresh oregano leaves

¼ teaspoon crushed red pepper flakes

½ cup coarsely chopped flat-leaf parsley, divided

0ne 28 ounce can whole peeled tomatoes

¼ cup olive oil

1 pound hot or sweet Italian sausage, casings removed

1 pound ground pork

kosher salt

freshly ground black pepper

1 tablespoon tomato paste

1 pound tagliatelle

¾ cup grated Parmesan or Grana Padano, plus more

  1. Pulse onion, carrot, celery, garlic, oregano, red pepper flakes and ¼ cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Puree tomatoes with juices in processor and set aside.
  1. 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.
  1. Increase heat to medium high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8 to 10 minutes.
  1. Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from the bottom of pot.  Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6 to 8 minutes.
  1. Add reserved meat and tomato puree 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.  (Ragu can be made 3 days ahead.  Let cool.  Cover and chill, or freeze for up to 2 months.  Reheat before continuing.)
  1. Cook pasta in large pot of boiling salted water, stirring occasionally, until al dente (only 2 to 3 minutes for fresh tagliatelle, and 12 to 13 minutes from when the water returns to a boil for dried tagliatelle). Drain, reserving 2 cups pasta cooking liquid.
  1. Add pasta and ½ cup pasta cooking liquid to sauce and stir to coat. Stir in ¾ cup Parmesan and remaining ¼ cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta.  Divide among bowls and top with more Parmesan.

from Bon Appetit Magazine, February, 2012

Leave a Reply