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Rigatoni with Spicy Pork Ragu

Author: Samantha Ferraro


  • 1 lb Italian sauce in links or ground
  • 1/2 onion cut in quarters
  • 3 large carrots peeled and cut in quarters
  • 3 celery cut in quarters
  • 1 28 oz can crushed tomatoes
  • 1 tsp oregano
  • 3 garlic cloves chopped
  • Salt and pepper to taste
  • Olive oil for drizzling
  • 1 lb rigatoni pasta
  • Fresh basil for garnish
  • Fresh Parmesan cheese for garnish


  • In a large skillet, drizzle with olive oil and remove ground meat from casings. Use a large wood spoon to break up the meat as it cooks and cook all the way through, so there is no pink. If you have ground pork not in casings, then just break it up with a spoon and you don't have to worry about removing it from its casings. When done, remove to a plate and set aside.
  • While the meat is cooking, puree the vegetables. In a food processor, puree the onions, carrot and celery. In the same pan, add the vegetable mixture and cook for about 3 minutes until the vegetables begin to soften. Add dried oregano and cook for another minute.
  • Add chopped garlic to the pan and allow to cook for another 3-4 minutes. Stir the mixture a few times so its evenly cooked. Add tomato paste and stir so everything is coated. Add red wine and stir then increase the heat so sauce begins to simmer and wine is reduced, about 3-4 minutes.
  • Add crushed tomatoes and season with salt and pepper. Add pork and its drippings back into the sauce. Cover and being to a constant simmer. Cook for at least 30 minutes and up to 3hours if you have the time.
  • While sauce is cooking, prepare pasta per its directions and when pasta is done add directly to sauce so everything is coated.
  • When ready, grate fresh Parmesan cheese and top with fresh basil.