Prep 45 mins
Cook 3 hrs
I found this recipe on Bon Appetit. I have made it a few times now and love it. Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat. Its so good.
- 2 tablespoons olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2 lbs pork shoulder, cut into 1 1/4-inch cubes
- 1 lb hot Italian sausage, casings removed
- 2 cups chopped onions
- 3⁄4 cup chopped carrot
- 3⁄4 cup chopped celery
- 6 large fresh thyme sprigs
- 6 large garlic cloves, chopped
- 2 bay leaves
- 1⁄2 teaspoon dry crushed red pepper
- 2 cups dry red wine
- 1 (28 ounce) canplum tomatoes with juice, tomatoes chopped, juice reserved
- 1 1⁄4 lbs ziti pasta
- 2 cups coarsely mozzarella cheese, about 8 ounces
- 1⁄2 cup freshly grated parmesan cheese
- Heat olive oil in heavy large pot over medium-high heat.
- Add pancetta and sauté until brown and crisp.
- Using slotted spoon, transfer pancetta to bowl.
- Sprinkle pork with salt and pepper.
- Add half of pork to drippings in pot; sauté until brown, about 7 minutes.
- Transfer to bowl with pancetta.
- Repeat with remaining pork.
- Add sausage to same pot.
- Sauté until no longer pink, breaking up with back of fork, about 5 minutes.
- Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.
- Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes.
- Add wine and bring to boil, scraping up browned bits.
- Add pancetta and pork with any accumulated juices; boil 2 minutes.
- Add tomatoes with juice.
- Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
- Uncover pot; tilt to 1 side and spoon off fat from surface of ragù.
- Gently press pork pieces with back of fork to break up meat coarsely.
- Season ragù to taste with salt and pepper.
- (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.).
- Preheat oven to 400 degrees.
- Butter 15x10x2-inch glass baking dish or other 4-quart baking dish.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta; mix into ragù.
- Season mixture to taste with salt and pepper; transfer to prepared dish.
- Sprinkle both cheeses over.
- Bake until heated through and golden, about 20 minutes.