Sunday Pork Ragu
- 3/4 pounds pork bones (see head note), cut into approximately 2-inch pieces
- 1-2 tablespoon salt (or more to taste), divided
- 5 links sweet Italian sausage
- 3 links, spicy Italian sausage
- 2 tablespoons Extra Virgin olive oil
- 1 medium yellow onion
- 6 small garlic cloves (about 3/4 ounce)
- 1 small can (5.5 oz) tomato paste
- 5,5 ounces water, plus more for boiling pasta and to thin sauce, if needed
- 2 large (28 ounces each) cans good-quality tomatoes (see head note)
- 1/2 cup fresh parsley, chopped
- Freshly ground pepper to taste
- 1 pound dried pasta (a shape such as rigatoni or penne is best -- see head note)
- 1/2 cup fresh basil, julienned
- 1/2 cup Pecorino Romano cheese (or more to taste)
- Produce
- Basil, fresh (1/2 cup)
- Parsley, fresh (1/2 cup)
- Yellow onion, medium (1)
- Meat
- Italian sausage, spicy (3 links)
- Pork bones (3/4 pounds)
- Sweet italian sausage (5 links)
- Canned Goods
- Tomato paste (1 small can)
- Cooking & Baking
- Garlic cloves (about 3/4 ounce), small (6)
- Olive oil, Extra Virgin (2 tablespoons)
- Pepper, Freshly ground (1)
- Salt (1 tablespoon)
- Pasta & Grains
- Pasta, dried (1 pound)
- Drinks
- 5 ounces water (5)
- Dairy
- Pecorino romano cheese (1/2 cup)
- Other
- 2 large (28 ounces each) cans good-quality tomatoes (see head note)
Preparation
Read recipe preparation on food52.com
Social Stats
52.5Rating
1-100
1-100
30Tweets
35Facebook
Likes
Likes
1StumbleUpon
Views
Views
119PinterestPins
Recipe Stats
Published April 29, 2011 (1 year ago).
5 people saved this recipe.
