Pork Ragu With Rigatoni Recipe 435

Steps:

• Preheat oven to 325 degrees F. Line a flat work surface with a sheet of parchment paper. Place ribs on the parchment in an even layer. Season generously with salt and freshly ground pepper on both sides. Heat a large roasting pan on top of the stove over medium heat. Add the olive oil and let heat for 1 minute. Put the ribs in the pan and brown on all sides, 8-10 minutes. Add the garlic and let brown, 1-2 minutes. Add the crushed tomatoes. Using a wooden spoon, scrape up all the browned bits on the bottom of the pan. Add just enough water to cover the ribs. Transfer to the oven and braise, uncovered, until the meat is tender, 2-2½ hours, checking after 1¼ hours.
• Check the ribs after 1¼ hours. The surface of the roasting pan should be caramelized around the edges, with bubbles of sauce around the ribs. Return to the oven until the ribs are fork tender, another 45 minutes.
• After a total of about 2 hours of cooking, check for doneness. The meat should be tender and pull easily from the bone. Set ribs aside in the roasting pan to cool slightly.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3 minutes less than what's advised on the box. Meanwhile, pull the pork meat from the bones; discard the bones. Toss the meat with the sauce in the roasting pan to make a ragù. Season with salt and pepper. Break up the dried chili and stir into the sauce.
• Assembly: Reserve ¾ cup pasta water. Drain the rigatoni, then return to the pot. Pour reserved pasta water and sauce into the pot. Cook over low heat, gently tossing the rigatoni with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be al dente. Taste for seasoning and adjust if necessary. Transfer to a platter or bowl and serve with freshly grated Pecorino Romano and more dried chilies.

Steps:

• Bring a large pot of water to a boil.
• Pour the olive oil and garlic in a heavy-bottomed 2-quart saucepan over medium heat and cook until the garlic sizzles and is slightly golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 minutes. Stir in the tomato sauce and 1 tablespoon of water. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Stir in the parsley.
• Meanwhile, with 15 minutes left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.

Steps:

• 1. Pulse onion,carrot,celery, garlic , oregano, red pepper flakes and 1/4 cup parsley in food processor until finely chopped; transfer to a small bowl and set aside. Puree tomatoes with juices in processor;set aside 2. 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 3.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 4.Stir tomato pasteand i cup of water together in a small bowl; add to pot. Cook, scraping up any browned bitsfrom bottom of pot.Bring to a boil,reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes. 5.Add reserved meat and tomato puree with one cup of water. Bring to a boil, Reduce heat;simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 3 1/2 to 4 hours. (I usually add about 1 1/2 cups water for this process). DO AHEAD- Ragu can be made 3 days ahead. Let cool and cover and chill, or freeze up to 2 months. Reheat before continuing. 6.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 3/4 cup Parmesan cheese and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. ( I usually add 1/2 cup more of liquid).Divide among bowls and top with more Parmesan cheese