Pasta con Sugo di Carne (Meat sauce), Calabria

Brutti ma buoni, is the perfect description for this pasta sauce.   Translation?  Ugly but delicious, is what you call Pasta that breaks apart, but would never be thrown away.  Especially when it's covered in a flavorful meat sauce, that doesn't have to cook all day long.
After a trip to Calabria, to visit cousins,  I was told, this Ragu' has it's roots in Calabria. Traveling about in Italy, you might find similar versions.   In Calabria, it is always served with "Pasta fatta in Casa," or Home made pasta made in a tubular shape.
In much the same way, my Mother made this dish, I found a few sausages and a pork chop in the freezer.  Lucky for me, I have a good memory.   A little onion for garlic, some olive oil is all you need.  I am sure this dish has it's roots in Naples too , as my Nonna Barbara, would often throw together Ragu's in much the same way.   The browning of the meat, directly in the pan, creates a richness to this Ragu' all it's own and it doesn't have to cook,  all  day long.   
Make some this weekend.  
Buon Appetito!

l 

Ingredients:  4 servings

14 ounces of chopped, fresh tomatoes (or store bought)

3 Tablespoons olive oil

3 small cloves of elephant garlic or 1/2 sweet yellow onion diced

One handful of chopped Parsley or Parsley torn apart with your hands.

One teaspoon of salt

One teaspoon of pepper

One pork chop

2 sausages

1/4 red wine

Optional Parmigiano Reggiano cheese, sprinkled on right before serving.

One pound of Rigatoni or any Tubular pasta.  Works well with Buccatini too.

A large pasta pot, filled with water brought to a rolling boil.  Add 2 tablespoons of Sea Salt.

Large open skillet

Method:  Heat your olive oil to low/medium and  Add your meats, turn up your heat and brown on both sides.  This should take about 5-7 minutes.   The meat does not have to be cooked through, just browned.  It will continue to finish cooking in the tomatoes.  Remove them to a separate plate to cool.  Add a drop more olive oil if the pan looks dry and add your garlic or onion, mixing until fragrant. 

Turn your heat down some and add your wine, carefully scraping your brown bits out of your pan.

Once you have loosened them up with a wooden spoon, add your tomatoes, salt, pepper and carefully slip your meat back in.   Cook on a low, steady simmer until your oil separates from the pan, about 20-25 minutes.  Carefully cook your pasta and remove al dente.  Toss to coat with your sauce and serve.

. Serve with a sprinkle of Parmigiano Reggiano Cheese!

Buon Appetito!