10/31/12 - Pork Ragu with Fennel on pasta

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1 pound ground pork

1 pound ground Italian sausage

2 yellow onions minced

8 garlic cloves minced

2 bulbs of fennel chopped

2Tbsp oregano

2Tbsp thyme

1Tbsp red pepper flake

1 cup fresh basil

2 cans pureed tomatoes

1 can chopped tomatoes

2 cups pecorino Romano cheese

Olive oil

Salt and pepper

Torcetti pasta cooked

In a sauce pot brown the pork and sausage. Strain off fat and reserve three tablespoons. Sauté fennel, onions, garlic, and pepper flakes in pork fat for 12 minutes. Add tomatoes, basil, thyme, oregano, browned meat and bring to simmer. Add I cup of pecorino Romano cheese and turn heat to low. Cook on low for 90 minutes , season with salt and pepper. Toss with pasta and garnish with basil and Romano cheese.