Rigatoni with Spicy Calabrese-Style Pork Ragù

Ingredients for Rigatoni with Spicy Calabrese-Style Pork Ragù

• 1 medium onion, quartered

• 1 carrot, peeled, cut into 1" pieces

• 1 celery stalk, cut into 1" pieces

• 4 garlic cloves

• 2 teaspoons fresh oregano leaves

• 1/4 teaspoons crushed red pepper flakes

• 1/2 cup coarsely chopped flat-leaf parsley, divided

• 1 800g can whole peeled tomatoes

• 60ml olive oil

• 450g hot or sweet Italian sausage, casings removed

• 450g pork mince

• Kosher salt, freshly ground pepper

• freshly ground pepper

• 1 tablespoon tomato paste

• 450g mezzi rigatoni or penne rigate

• 110g finely grated Parmesan or Grana Padano plus more

Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside.

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 pork mince, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.

Increase heat to medium-high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.

Stir tomato paste and 240ml water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.

Add reserved meat and tomato purée and 240ml 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. DO AHEAD: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before continuing.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 475ml pasta cooking liquid.

Add pasta and 120ml pasta cooking liquid to sauce; stir to coat. Stir in 3/4 cup Parmesan and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.