Ragu Napoletana (Pork Butt)
Georgia Youtsey
A family classic, best enjoyed on a Sunday afternoon with your favorite people!
ingredients
- 1/4 pound pancetta, cubed
- 4 onions, coarsely chopped
- 4 cloves garlic
- 1 bunch parsley
- 2 tablespoons olive oil
- Salt
- Pepper
- 1 (4-5 pound) pork burr roast, trimmed of any bones and tied in 1 piece
- 3 cups hearty red wine (Tuscan is good)
- 2 (6 ounce) cans tomato paste
- 2 (16 ounce) cans crushed tomatoes
- 1 pound Italian sausage, crumbled
- 6 pounds fresh or dried pasta (Gemili)
- 1/4 cup butter
- Grated Pecorino Romano Cheese (or we like to use Parmigiano Reggiano)
directions
- 1
Grind together pancetta, onions, garlic, parsley, in meat grinder or food processor. Warm olive oil over low heat and add ground mixture. Cook, stirring, until mixture softens and becomes fragrant, about 20 minutes.
- 2
Liberally salt and pepper pork and add to pan with ground mixture. Cover and cook, turning once, until ground mixture just begins to color (do not scorch), about 1 Hour.
- 3
Add wine, cover and cook until wine reduces, about 1 hour. Stir in tomato paste, 2 to 3 tablespoons at a time, cooking between additions, until sauce is smooth. Cover and cook until sauce is dark and savory, about 1 hour. Add tomatoes and cook until pork is falling-apart tender, about 1 more hour.
- 4
Remove pork and reserve for table or another use. Add sausage and cook 1 more hour.
- 5
Just before serving, cook the pasta in plenty of rapidly boiling salted water until tender. Drain and add to large mixing bowl with butter and 10 cups pasta sauce. Toss well to combine, adding more sauce if necessary just to coat pasta.
- 6
Option is to serve in individual bowls, topped with another 1/4 cup of sauce and grating of cheese.
Source: Gene
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews