Tuesday, 22 January 2013

Comfort Food

Rigatoni with Spicy Pork Ragu from Bon Appetit


On a cold Sunday afternoon, I enjoy cooking up a big batch of comfort food. So last Sunday, I found a new recipe to try from my bon appetit magazine ( thanks to my brother in law, Jon, for the subscription). The February issue is all about delicious pasta recipes and I selected ' Rigatoni with Spicy Pork Ragu ' to cook for my family. They loved it!



Ingredients



Don't you love the smell of onions and garlic cooking?

  • 1 medium onion, quartered
  • 1 carrot, peeled, cut into 1-inch pieces
  • 1 celery stalk, cut into 1-inch pieces
  • 4 garlic cloves
  • 2 teaspoons fresh oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup coarsely chopped flat-leaf parsley, divided
  • 1 28-ounce can whole peeled tomatoes
  • 1/4 cup olive oil
  • 1 pound hot or sweet Italian sausage, casings removed
  • 1 pound ground pork
  • Kosher salt, freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 pound mezzi rigatoni or penne rigate
  • 3/4 cup finely grated Parmesan or Grana Padano plus more

Make sure to use Italian flat leaf parsley


Preparation



  • 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 ground pork, 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 1 cup 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 1 cup 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.





    Just simmer for 4 hours for a thick and delicious sauce


    This sauce is best with short tubular pasta.


  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  • Add pasta and 1/2 cup pasta cooking liquid to sauce; stir to coat. Stir in 1/4 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.

It was delicious and makes such a large batch that I have some in the freezer for another great dinner.


 Here are links to 2 more of my favorite comfort food meals - Marcella Hazan's Spaghetti Bolognese here and Beef Bourguignon from Gourmet Magazine here.





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