Slow Simmered Pork Ragu
Pork and sausage simmered into a deep, silky tomato ragu that clings to every ribbon of pasta.
Ingredients (serves 6)
- 1 lb ground pork
- 1/2 lb sausage
- 1 onion
- 2 carrots
- 4 cloves garlic
- 1 can crushed tomatoes
- 3 tbsp tomato paste
- 1/2 cup red wine
- 1 tsp Italian seasoning
- 1 lb pasta
- 1/2 cup Parmesan
- 2 tbsp olive oil
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Save this recipeInstructions
- 1
Heat olive oil in a Dutch oven over medium-high heat and brown the ground pork and sausage, casings removed, for 6 minutes, breaking them up.
- 2
Add the finely chopped onion and carrots and cook 5 minutes, then stir in garlic and tomato paste for 1 minute.
- 3
Pour in the red wine and simmer 2 minutes, then add crushed tomatoes, Italian seasoning, and 1/2 cup water.
- 4
Partially cover and simmer on low 45 minutes, stirring occasionally, until thick and deeply flavored.
- 5
Boil the pasta until al dente, reserving 1/2 cup pasta water, and drain.
- 6
Toss the pasta with the ragu, loosening with pasta water as needed, and shower with Parmesan.
