Here's to eating less, but eating better

”To lengthen they life, lessen thy meals.”  ~ Benjamin Franklin

 

I guess I would have to agree with that statement, although hesitant to admit it. The only thing that could reconcile that would be that with lesser meals, you make greater ones! Meals with fantastic ingredients, time and love put into the process and a slow and steady bite-by-bite with a loved one. To make the cooking of a meal an enjoyable process from start to finish would completely satisfy the fact that I would have less of them. J

 

Enjoy one our faves!

 

Rigatoni with Spicy Calabrese Style Pork Ragu

 

1 medium onion, quartered

1 carrot, peeled, cut into 1 inch pieces

1 celery stalk, cut into 1 inch pieces

4 garlic cloves

2 tsp oregano leaves

¼ tsp crushed red pepper

½ c chopped parsley, divided

1 28 oz can whole peeled tomatoes

¼ c olive oil

1 lb hot or sweet Italian sausage, casings removed

1 lb ground pork

Kosher salt, pepper

1 T tomato paste

1 lb messi rigatoni or penne rigate

¾ c grated parmesan

 

Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and ¼ c parsley in food processor until finely chopped; transfer to small bowl and set aside. Puree tomatoes with juices in processor; set aside.

 

Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned, about 4 minutes. Add round pork, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.

 

Increase heat to medium high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.

 

Stir tomato paste and 1 c water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.

 

Add reserved meat and tomato puree and 1 c water. bring to boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours.

 

Cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 c pasta cooking liquid.

 

Add pasta and ½ c pasta cooking liquid to sauce; stir to coat. Stir in ¾ c parmesan and remaining ¼ c parsley. Increase heat to medium and continue stirring, adding more pasta water as needed, until sauce coasts pasta.