"I’m in the kitchen today with @thefeedfeed and @tuttorossotomatoes getting our comfort meal on! Cozy meals are in full effect in my house. ‘Stewy’ type braised foods are perfect this time of year and this recipe is ideal because it really is pretty simple, it makes a ton (so it’s great for crowds and awesome to freeze for a later date too!) and it doesn’t break the bank! And of course I always use the best quality canned tomato products, which in my opinion are Tuttorosso. They use sustainably produced vine ripened tomatoes. They are NON-GMO and use NON-BPA lined cans.... and oh yea, they are the tomatoes my Grandma used 😊"
Paccheri with Spicy Calabrese Style Pork Ragu
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- Recipe Card
Prep time 20mins
Cook time 3hrs 20mins
Serves or Makes: 5-8
Recipe Card
ingredients
- 1 large onion, quartered
- 2 carrots, peeled, cut into 1-inch pieces
- 1 carrot, peeled, diced small
- 3 stalks celery, cut into 1-inch pieces
- 6 cloves garlic
- 1/2 teaspoon chili flakes
- 1 cup chopped parsley
- 1 cup red wine
- 1 (6 ounce) can Tuttorosso Tomato Paste
- 1 (28 ounce) can Tuttorosso San Marzano Style Peeled Pear Tomatoes in Juice with Basil and Sea Salt
- 1 (28 ounce) can Tuttorosso Crushed Tomatoes
- 4 sprigs rosemary
- 4 sprigs thyme
- 1/4 cup olive oil
- 1 pound hot Italian sausage, casings removed
- 1 pound sweet Italian sausage, casings removed
- 1-2 pounds ground pork
- Salt
- Black pepper
- 1 tablespoon sugar
- 1 pound Paccheri, or rigatoni
- 1 cup grated Parmesan
Method
Step 1
Pulse onion, carrot (not the diced carrot), celery, garlic, chili flakes, and 1/2 cup parsley in a food processor until finely chopped; set aside.
Step 2
Heat oil over medium heat; add sausage and pork and cook, breaking up with a spoon, until browned, about 7 minutes. Season with salt and pepper. Transfer to a bowl.
Step 3
Add vegetable mixture to drippings and season with salt. Cook 8-10 minutes, stirring often. Add wine and tomato paste, scraping up any bits from bottom of pot. Cook for 3-4 minutes.
Step 4
Add meat, bay leaf, herb sprigs, diced carrot, sugar and canned tomatoes (breaking them up with your hand) and bring to a boil. Reduce and simmer partially covered, adding more water as needed to keep meat nearly submerged, about 3 hours.
Step 5
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Serve with Ragu and toss with Parm and parsley.