About 40 minutes
Spaghetti with Pork Ragu
1 lb spaghetti
1 ½ lb ground pork
1 tbsp butter
1 onion, chopped
6 cloves garlic, finely chopped
1 carrot, finely chopped or grated
1 celery stick, finely chopped
½ small tin of tomato paste (about 1/3 c)
½ cup of water
½ tsp Salt
20 cracks fresh Pepper
¾ tsp Nutmeg
¼ tsp Cinnamon
Fresh grated parmesan to garnish
Step by Step Instructions
Put a large pot of salted water on to boil for the pasta.
In a heavy skillet sauté the onion and garlic in butter over medium high heat until the onions are translucent, then add the carrots and celery and sauté a few minutes more. Clear a little spot in the center of the pan and add the tomato paste. Sauté it gently until it becomes a deep reddish brown in color (but don’t let it burn!). Then mix the tomato paste into the onions, garlic, celery, and carrot mixture.
Next, add the pork (and a touch more butter if needed) and sauté all ingredients, mixing well, until the pork is nicely browned. Then add the salt, pepper, cinnamon, nutmeg, and water. Mix well and bring everything up to a soft boil (add more water (just a touch!) if the mix seems extremely dry) and let it simmer gently for 10 to 15 minutes, while the pasta is cooking.
Note: this is a meat based sauce, and though it’s flavorful and moist, it is not at all like a marinara or Bolognese sauce. This sauce is more chunky than runny.
Add the spaghetti to the boiling water and cook to al dente as per package instructions. When the pasta is al dente, drain well, return it to the pot, and cover to keep warm while the sauce simmers.
When the sauce has simmered 15 minutes or so, serve the spaghetti into pasta bowls and add a generous scoop of ragu overtop. Sprinkle with fresh grated Parmesan or Asiago. Serve and enjoy!