SPICY RAGU SAUCE RECIPE RECIPES

Steps:

• Heat 2 Tbsp. oil in a medium Dutch oven or large skillet over medium-high. Add pork in 8–10 pieces, spacing evenly, and season with salt. Let cook, undisturbed, until deeply browned underneath, about 3 minutes. Turn over and cook until deeply browned on opposite side, about 3 minutes. Transfer to a plate (it won’t be cooked through and that’s okay).
• Reduce heat to medium and add remaining 2 Tbsp. oil to pot. Cook onion, stirring often, until softened and just beginning to turn golden around the edges, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add chiles and tomato paste and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Return pork to pot and break up into small pieces. Add cream and 1½ cups water. Bring to a simmer, then reduce heat, and simmer gently until liquid is reduced by one third and flavors have come together, 15–20 minutes. Season ragù with salt and pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Add pasta to ragù along with ½ cup pasta cooking liquid and 1 oz. Parmesan. Cook, stirring and adding more pasta cooking liquid if needed, until sauce coats pasta, about 2 minutes.
• Divide pasta among shallow bowls and top with basil and more Parmesan.

Steps:

• Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside.
• 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.
• 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.
• Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.
• Add reserved meat and tomato purée and 1 cup water. Bring to a boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours. Season with salt. DO AHEAD: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before continuing.
• 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 and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.