Rigatoni with Pork Bolognese

By ~ Kim Ragosta @littlehouseintheforest

We will spare you the lengthy stories! No need to scroll to the bottom just to find the recipe! Here is a simple and DELICIOUS by Wild Harmony Farm community member extraordinaire, Kim Ragosta. This is kid-tested, rest assured! Kim is a mother of 5, she knows what she's talking about. :-)

Ingredients: Couple of drizzles of olive oil 3 lbs ground pork (Wild Harmony Farm organic, of course!) 2 yellow onions, chopped 8 cloves garlic, minced 3/4 tsp coarse salt

15 grinds fresh cracked pepper

3 (28oz) can San Marzano whole tomatoes blended well in food processor with juices 1 cup chicken stock 1/2 tsp red pepper flakes (optional...gives a little kick) 1/2 cup red wine (or white) 6 TBS butter 1/2 cup each fresh basil and parsley, chopped Freshly grated parmesan cheese 2 lbs rigatoni pasta Directions 1. In a large pot add oil, garlic, onions, pork, salt, and pepper. Cook until pork is cooked through, breaking up with a wooden spoon. 2. Add pureed tomatoes, chicken stock, red pepper flakes, and wine. Bring to a boil, then turn to a strong simmer for about 45 min-1 hr, depending on the depth of flavor you like. The longer the better (you could even do 2 hrs on a lower simmer if you have time...not necessary though!). Stir often so as not to burn.

  1. Take off heat. Add herbs and butter and stir until butter melts. 4. Cook pasta al dente. Drain well. Put pasta in a large bowl and spoon some sauce over to coat pasta. Mix well. Put pasta into serving bowls and spoon extra sauce over top and sprinkle with parmesan cheese. 5. Serve and enjoy!


*Great with crusty bread, a nice salad, and a glass of wine!

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