Rigatoni with Pork Ragu and crostini with goat cheese, apricot and caramelized onions



Rigatoni with pork ragu

Slow cooked pork ragu made with pieces of country pork ribs, Italian sausage, garlic, onion, olives, flat leaf parsley, rosemary, red wine, San Marzano tomatoes.

Lisa's crostini - goat cheese, apricots, caramelized onions



 Ingredients:

1/2 lb Country pork ribs cut into chunks

1 - 2 links Italian sausage (hot or sweet)

1/2 large sweet onion roughly chopped

5 Cloves of garlic minced

1 tablespoon rosemary

1 tablespoon flat leaf parsley

2 teaspoons fennel seeds

1 can whole peeled San Marzano tomatoes

1 cup red wine

1 whole Calabrese pepper or a garden variety chili pepper slit down the side
9 - 10 olives

2 bay leaves

Salt & pepper

Pecorino cheese



Brown the pork and the sausage links in olive oil, then add the onion, garlic, rosemary, parsley, olives and the chili pepper. Then cut the sausage into pieces.

 This is what it will look like

Add a can of tomatoes and a cup of Italian red wine - Sangiovese is a good choice. Mash down the tomatoes with a wooden spoon.

 Should look like this

 Cooking it down

 After about 4 hours - break up the pork with a wooden spoon

On the plate with shredded pecorino cheese