Ingredients

The following ingredients have 8 Servings
  • 1 pound ground country-style pork ribs
  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 2 red bell peppers
  • chopped
  • 1 large onion
  • chopped
  • 3 ribs celery
  • diced
  • 2 carrots
  • grated
  • Salt and pepper
  • Two 32-ounce cans crushed tomatoes
  • 4 cloves garlic
  • crushed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Pinch crushed red chili flakes
  • Two 16-ounce boxes linguine
  • 1/2 cup heavy cream
  • 1 cup grated parmesan or pecorino romano cheese
  • 2 to 3 pounds asparagus
  • tough ends removed
  • 2 tablespoons butter
  • 4 cloves garlic
  • finely chopped
  • Salt and pepper
  • to taste

Instruction

  • For the pork ragu, brown the pork in butter and olive oil over medium-high heat until golden and crisp on the edges, about 8 minutes
  • Add peppers, onion, celery and carrots, then season with salt and pepper
  • Cook, stirring, until veggies are soft and slightly caramelized, about 7 minutes
  • Stir in tomatoes, garlic and spices, season with salt and pepper, and simmer over low heat, partially covered and stirring occasionally, for 2 hours
  • About 20 minutes before sauce is done, bring a large pot of salted water to boil
  • Add linguine and cook according to package directions for al dente
  • Reserve a cup of pasta cooking water, then drain
  • While the pasta is cooking, for the asparagus, bring 2 cups water to a boil in a large saute pan with high sides over high heat
  • Add asparagus and cook until water is evaporated, 3 to 5 minutes
  • Lower heat to medium and add the butter and garlic, and season with salt and pepper
  • Cook 2 to 3 minutes more
  • Add cream and linguine into the pork ragu and toss to coat, adding some reserved pasta cooking water to loosen, if needed
  • Serve pasta topped with parmesan cheese and with the asparagus