Pork Ragout

Pork Ragout

This Italian meat sauce is easy to prepare and full of good pork flavor.

A Pound Of Hot Or Sweet Italian Sausage Taken Out Of The Casing

A Pound Of Ground Pork

A 28 Ounce Can Of San Marzano Tomatoes Hand Crushed With Can Juice

6 Ounces of Tomato Paste

A Cup Of Red Wine

1/2 Cup Of Diced Spanish Onion

Three Cloves Of Minced Garlic

Two Fresh Italian Parsley Stalks

Two Fresh Basil Stalks

Two Fresh Thyme Stalks

A Fresh Rosemary Stalk

A Teaspoon Of Dried Oregano

A Teaspoon Of Crushed Red Pepper Flakes

Two Teaspoons Of Sea Salt

A Tablespoon Of Olive Oil

Into a sauce pot, add the olive oil, sausage, pork, dried oregano, crushed red pepper flakes, and the sea salt. Cook on medium heat until the meat is browned. Push the ground meat to the side of the pot and add the onions and garlic. Cook the onions and garlic on medium heat for two minutes. Add the red wine. Scrape the bottom of the pot to lift up any of the brown bits that have accumulated.  Add the tomato paste. Stir to incorporate all of the ingredients in the pot. Add the hand crushed tomatoes and can juice. Stir the pot well. Tie the parsley, basil, thyme and rosemary stalks into a bundle with cooking twine and drop the bundle into the pot.

Simmer on low heat for two hours stirring occasionally.

Remove the herb bundle. Taste and add more sea salt and/or crushed red pepper flakes if desired.

Serve with a hearty pasta such as rigatoni or fettucine.