FETTUCCINE WITH PORK RAGÙ

FETTUCCINE WITH PORK RAGÙ image

Yield 4-6 people

Number Of Ingredients 10

Previous Next

6 ounces sweet Italian sausage
2 leafy rosemary sprigs
2 leafy sage sprigs
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
1 celery stalk, cut crosswise into 3 pieces
1 garlic clove, peeled
1/2 pound ground pork
1 (14-ounce) can tomato purée
1 pound fettuccine

Steps:

Remove sausage from casing and break into bits. Tie together rosemary, sage and one piece celery with kitchen string. In a wide heavy pot, heat oil over medium heat. Add onion, remaining celery, herb bundle and garlic; cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add sausage and cook for 3 minutes more, stirring frequently with a wooden spoon to break up clumps into tiny bits. Add pork and cook, breaking up meat into bits, for 3 minutes more, then add tomato purée and 1 1/4 cups water; stir to combine well. Bring sauce to a gentle simmer and cook, uncovered, stirring occasionally, for 1 1/2 hours. Remove and discard celery, herbs and garlic. Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Drain and immediately toss with ragù.