By ~ Kim Ragosta @littlehouseintheforest
Ingredients:
Couple of drizzles of olive oil
3 lbs ground pork (Wild Harmony Farm organic, of course!)
2 yellow onions hopped
8 cloves garlic minced
3/4 tsp coarse salt
15 grinds fresh cracked pepper
3 (28oz) can San Marzano whole tomatoes pureed
1 cup chicken stock
1/2 tsp red pepper flakes
1/2 cup red or white wine
6 tbs butter
1/2 cup each fresh basil & parsley
2lbs rigatoni pasta
Freshly grated parmesan cheese
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.
- 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!