Paccheri with Spicy Calabrese Style Pork Ragu

Paccheri with Spicy Calabrese Style Pork Ragu

Ingredients:

1 lb ground pork

1 lb hot Italian sausage, casings removed

1 lb sweet Italian sausage, casings removed

3 carrots, finely chopped

3 stalks celery, finely chopped

1 large onion, finely chopped

6 cloves garlic, minced

1/2 teaspoon chili flakes (adjust to taste)

1 cup chopped parsley

4 sprigs fresh rosemary

4 sprigs fresh thyme

1 can (28 oz) Tuttorosso crushed tomatoes

1 can (6 oz) Tuttorosso tomato paste

1 can (28 oz) Tuttorosso San Marzano style peeled pear tomatoes in juice with basil and sea salt

1 lb paccheri pasta

Salt and black pepper, to taste

1 tablespoon sugar

1/4 cup olive oil

1 cup red wine

1 cup grated Parmesan cheese

Instructions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground pork, hot Italian sausage, and sweet Italian sausage. Cook, breaking up the meat with a spoon, until browned and cooked through.

Add the chopped carrots, celery, and onion to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Stir in the minced garlic and chili flakes, and cook for another minute until fragrant.

Pour in the red wine and cook for a few minutes, scraping up any browned bits from the bottom of the pot.

Add the Tuttorosso crushed tomatoes, Tuttorosso San Marzano style peeled pear tomatoes, and Tuttorosso tomato paste to the pot. Stir well to combine.

Tie the fresh rosemary and thyme sprigs together with kitchen twine and add them to the pot. This will allow you to easily remove them later.

Season the sauce with salt, black pepper, and sugar. Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer gently for at least 1 hour, stirring occasionally. The longer it simmers, the more flavorful it will become.

While the sauce is simmering, cook the paccheri pasta according to the package instructions until al dente. Drain and set aside.

Once the sauce is ready, remove the rosemary and thyme sprigs from the pot. Stir in the chopped parsley.

Serve the spicy Calabrese style pork ragu over the cooked paccheri pasta. Sprinkle with grated Parmesan cheese before serving.

Enjoy your delicious Paccheri with Spicy Calabrese Style Pork Ragu!