- 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
- Black pepper
- 1 tablespoon sugar
- 1 pound Paccheri, or rigatoni
- 1 cup grated Parmesan
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.
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.
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.
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.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Serve with Ragu and toss with Parm and parsley.