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Invisiblesucklesworth
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BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGU
    #6417480 - 01/02/07 08:16 AM (14 years, 1 month ago)

Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat.

2 tablespoons olive oil
4 ounces thinly sliced pancetta,* chopped (I used bacon - it worked great)
2 pounds Boston butt (pork shoulder), cut into 1 1/4-inch cubes (I used 2 lbs of roast pig - awesome flavor)
1 pound Italian hot sausages, casings removed
2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
6 large fresh thyme sprigs
6 large garlic cloves, chopped
2 bay leaves
1/2 teaspoon dried crushed red pepper
2 cups dry red wine
1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved
1 1/4 pounds ziti pasta
2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
1/2 cup freshly grated Parmesan cheese

Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)

Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.

*Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.

This was really freakin good - I'd highly recommend it.


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InvisibleStein
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Re: BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGU [Re: sucklesworth]
    #6417651 - 01/02/07 11:22 AM (14 years, 1 month ago)

Sounds great!

I'm gonna make this right now


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Invisiblesucklesworth
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Re: BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGU [Re: Stein]
    #6417659 - 01/02/07 11:29 AM (14 years, 1 month ago)

you should - its dynomite


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InvisibleMistaUNGA
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Re: BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGU [Re: sucklesworth]
    #6417930 - 01/02/07 01:46 PM (14 years, 1 month ago)

It looks mighty tasty. I've been bookmarking a bunch of these threads (most started by you suck, lol), and I gotta start makin' some bomb bomb!


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:gc:
Madtowntripper said:Or just give her a cloroform soaked rag and tell her it's ether!


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Invisiblesucklesworth
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Re: BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGU [Re: MistaUNGA]
    #6417963 - 01/02/07 02:00 PM (14 years, 1 month ago)

this one is right up there with the pheasant enchiladas! <--- super duper with chicken instead of pheasant


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InvisibleScott Bennett
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Re: BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGU *DELETED* [Re: sucklesworth]
    #6418713 - 01/02/07 05:21 PM (14 years, 1 month ago)

Post deleted by ThaiLipaYai

Reason for deletion: .



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It's just some nights, you really want to go out, get some hot bitch to dump Goose down your throat and snort coke off a stripper's tits.


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Offlinesnoot
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Re: BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGU [Re: Scott Bennett]
    #6418734 - 01/02/07 05:27 PM (14 years, 1 month ago)

Pheasant sometimes is really gamey tasting but its delicious.


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I am incapable of conceiving infinity, and yet I do not accept finity.
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OfflineTrancedShroom
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Re: BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGU [Re: snoot]
    #6422175 - 01/03/07 07:05 PM (14 years, 1 month ago)

Man, this recipe sounds good!


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Invisiblesucklesworth
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Re: BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGU [Re: Scott Bennett]
    #6423961 - 01/04/07 10:43 AM (14 years, 1 month ago)

not everyone can get pheasants, mr. icantshootadarnthing, chicken is a good substitute

but lets get back to the baked ziti

gabba had a ragu recipe around here somewhere - ragu kicks the livin crap outta "spaghetti sauce"


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Amazon Shop: Delicious Bacon

General Interest >> Culinary Arts, Gardening and Brewing

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