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Spicy Calabrese Paccheri with Pork Ragu


Spicy Calabrese Paccheri with Pork Ragu



1 lb ground pork
1 lb hot Italian dressing, gutless
1 lb sweet Italian dressing, gutless
3 carrots, finely chopped
3 celery, finely chopped
1 large onion , finely chopped
6 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1 cup fresh parsley
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 can Tuttorosso crushed tomatoes
1 can (6 oz) Tuttorosso tomato paste
1 can (28 oz) Tuttorosso San Marzano Style Pickled Apple Tomatoes with Basil and Sea Salt
1 lb paccheri pasta
Salt and pepper to taste
1 teaspoon sugar
1/4 cup olive oil
1 cup red wine
1 cup grated Parmesan cheese


Heat the olive oil in a large skillet or frying pan over medium heat. Add ground pork, hot Italian sauce and sweet Italian sausage. Break up the meat with a spoon and cook until brown and cooked through.


Add the chopped carrots, celery and onion to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft.

Add the minced garlic and red pepper and cook for another minute until fragrant.

Pour in the red wine and cook for a few minutes, scraping up any black bits from the bottom of the pan. . Mix well to combine.

Tie fresh thyme sprigs together with kitchen string and place them in a bowl. This will make it easier for you to download it later.

Season the sauce with salt, pepper and sugar. Bring the sauce to a boil and reduce the heat to low. Cover it and let it rest for at least 1 hour, stirring occasionally. The longer it is, the tastier it will be.


While the sauce is cooking, cook the paccheri noodles according to package instructions until al dente. Drain and set aside.

When the sauce is ready, remove the rosemary and thyme from the pot. Stir in chopped parsley.

Make Calabrese-spiced pork ragu over cooked pasta. Sprinkle Parmesan cheese on top before serving.

Enjoy your delicious Paccheri with spicy pork ragu Calabrese style


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