Neapolitan Style Ragu
Ingredients
- The pork butt cooked in this recipe is not part of the final dish; it flavors the sauce as it cooks and is to be served separately.
- 2 pounds boneless pork butt, in 1 piece
- 2 teaspoons salt, divided, more to taste
- Pepper
- 2 tablespoons finely minced parsley
- 1 pound onions, chopped
- 4 cloves garlic
- 1/3 cup chopped pancetta
- 1/4 cup chopped prosciutto
- 1/4 cup olive oil
- 2 cups dry red wine
- 1 (6-ounce) can tomato paste
- 1 cup crushed tomatoes or tomato puree
- 1/2 pound Italian sausage, crumbled
- 1 pound dried pasta, such as rigatoni, penne or fusilli
- 2 tablespoons butter
- 3 tablespoons grated Parmigiano-Reggiano, plus more on the side
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