Pork Ragu

1 onion, quartered

1 carrot, cut into 1 inch pieces

1 celery stalk, cut into 1 inch pieces

2 cloves garlic

1/4 cup olive oil

1 pound pork sausage, casings removed

1 pound ground pork

3 tablespoons Pizza Seasoning

1 tablespoon tomato paste

1 - 26 ounce box strained tomatoes

1 pound pasta

3/4 cup Parmesan Reggiano or Grana Padano, grated, divided

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1. In the bowl of a food processor fitted with a metal blade, add the onion, carrot, celery and garlic. Process until finely chopped.

2. In a large pot over medium heat, add the olive oil, sausage and pork. Cook, breaking up with a spoon until browned, about 5 minutes. Using a slotted spoon, transfer to a plate.

3. In the same pot, add the chopped vegetables and Pizza seasonings to the sausage and pork drippings. Cook until tender, about 8 minutes. Stir in tomato paste, cook 1 minute.

4. Add in 1 cup of water. Bring to a boil while scraping the bottom of any browned bits. Then simmer uncovered for 10 minutes. Return the meat to the pot along with the tomatoes and 1 cup of water. Bring to a boil, then simmer uncovered for 3 to 4 hours adding water, 1 cup at a time as needed to keep meat submerged. Season to taste with salt and pepper.

5. Cook pasta in salted water according to package directions for al dente. Drain and reserve 1 cup of pasta water.

6. Add 1/4 cup of cheese to pasta (this helps the sauce stick). Then stir in the pasta into the Ragu, adding pasta water as needed. Stir in the remaining 1/2 cup of cheese. Serve hot.

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