Bucatini Pasta with Pork Ragu

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Ingredients

  •   1/4 cup extra virgin olive oil
  •   1 pound ground pork
  •   1 pound sweet Italian sausage
  •   4 ounces pancetta or bacon (optional, but recommended)
  •   1 large carrot
  •   2 celery ribs
  •   1 medium onion (or half a large one)
  •   4 large garlic cloves (or more if they are small)
  •   1/4 cup plus 2 tablespoons chopped fresh parsley
  •   1 tablespoon chopped fresh oregano (or 1/2 tablespoon dry oregano)
  •   2 to 3 anchovies
  •   2 dry hot Calabrian chile peppers, crumbled (or 1/4 teaspoon regular hot pepper flakes)
  •   1 tablespoon tomato paste (preferably Italian, from San Marzano tomatoes)
  •   28 ounces can of San Marzano tomatoes (can use regular, but it won't be the same!)
  •   1/4 cup dry red wine
  •   1 pound bucatini pasta
  •   1/2 cup grated fresh Parmesan cheese (plus more for serving)
  •   1/3 cup grated fresh pecorino cheese (can just use Parmesan if not available; just add an extra 1/3 cup)
  •   2 or more cups water
  •   Kosher salt and freshly ground black pepper to taste
  •   Very high quality balsamic vinegar to taste (optional)

Instructions

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