Fazzoletti Pasta with Pork Ragu

Servings: 4
Prep Time: 80 minutes


2 pounds pork shoulder (ground)

1/2 pound pancetta (small to medium dice)

1/2 pound mortadella (small to medium dice)

kosher salt (To taste)

ground black pepper (To taste, fresh ground)

3 tablespoons extra-virgin olive oil (plus more to drizzle)

1 yellow onion (medium, finely chopped)

2 cloves garlic (cut into slivers)

2 stalks celery (finely chopped)

2 heads fennel (finely chopped)

1 large carrots (finely chopped)

1 teaspoon thyme (fresh, chopped)

2 tablespoons tomato paste

1 cup red wine

28 ounces San Marzano tomatoes (peeled whole, and their juices)

2 bay leaves

1 tablespoon basil (roughly chopped)

1 teaspoon fresh oregano (finely chopped)

pasta (Fazzoletti, handkerchief pasta cooked to al dente

parmigiano reggiano cheese (Freshly grated)

fresh basil

1. Season the meats all over with salt and pepper.

2. In a large saucepan, over medium heat add olive oil.

3. When hot, add onion, garlic, celery, fennel, carrot, thyme and two large pinches of salt.

4. Cook until soft approximately 5-8 minutes.

5. Stir in tomato paste and cook for 3 minutes.

6. Add the ground pork, mortadella and pancetta. Brown over medium heat, stirring occasionally, for approximately 20 minutes.

7. Deglaze pan with red wine and cook at a simmer to reduce the wine, approximately 5 minutes.

8. Add tomatoes (crushed by your hands) and bay leaves.

9. Simmer for 2 hours. Season to taste with salt and black pepper.

10. To serve, gently toss the Fazzoletti pasta with the ragù, fresh basil and oregano.

11. Divide among 4 bowls, drizzle with extra-virgin olive oil, and serve immediately with Parmesan cheese.

Courtesy of the National Pork Board, Des Moines, Iowa.