Paccheri with Spicy Calabrese Style Pork Ragu
"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 😊"
-- @dianemorrisey


Prep time 20mins
Cook time 3hrs 20mins
Serves or Makes: 5-8



  • 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.