Serves 4
135 min
Sunday Pork Ragu
Recipe GLPR4379055b7b218e
A rustic Italian pork ragu simmered slowly with sweet and spicy Italian sausage, tomato paste, and crushed tomatoes. The pork bones infuse the sauce with deep flavor while the sausages add richness and complexity. Finished with fresh basil and Pecorino Romano, this hearty sauce clings beautifully to rigatoni or penne and feeds a family on a lazy Sunday afternoon.
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Ingredients
¾ pounds Pork bones, cut into 2-inch pieces
1½ tablespoons Salt, divided
5 links Sweet Italian sausage links
3 links Spicy Italian sausage links
1 Medium yellow onion, diced
6 cloves Garlic cloves, minced
2 tablespoons Extra virgin olive oil
5½ ounces Tomato paste
56 ounces Canned crushed tomatoes
1 Bay leaf
½ cup Fresh parsley, chopped
Freshly ground black pepper to taste
1 pound Dried pasta (rigatoni or penne)
½ cup Fresh basil, julienned
½ cup Pecorino Romano cheese, grated
Directions
Season the pork bones with 1 tablespoon of salt. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches if needed, brown the seasoned pork bones on all sides until they develop a golden crust, about 8-10 minutes total. Transfer to a plate and set aside.
Add the sweet and spicy Italian sausage links to the same pot. Brown them on all sides until cooked through to an internal temperature of 160°F, about 8-10 minutes. Remove the sausages and set aside to cool slightly, then slice into 1-inch pieces.
Reduce heat to medium. Add the diced onion to the pot and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly to caramelize slightly and deepen the flavor.
Add the canned crushed tomatoes with their juices, the bay leaf, and the browned pork bones back to the pot. Stir well to combine. Bring the mixture to a gentle simmer.
Reduce heat to low and simmer gently, uncovered, for 1.5 to 2 hours, stirring occasionally. The sauce should be rich, thick, and deeply flavored. Add the sliced sausages back to the pot about 30 minutes before the sauce finishes cooking.
About 15 minutes before serving, taste the ragu and season with additional salt and freshly ground black pepper as needed. Stir in the chopped fresh parsley.
While the sauce simmers, bring a large pot of salted water to a boil. Add the dried pasta and cook according to package directions until al dente. Drain well but do not rinse.
Divide the cooked pasta among serving bowls. Ladle the generous pork ragu over the pasta, ensuring each serving includes some of the meat and sauce. Top with fresh basil and Pecorino Romano cheese. Serve immediately.
