3/4 cup extra-virgin olive oil
8 ounces salt pork, diced into 1/4-inch pieces
1 large red onion, finely diced (about 2 cups)
1 large yellow onion, finely diced (about 2 cups)
3 teaspoons wild Sicilian oregano or other dried oregano
3 to 4 cloves garlic, minced
2 pounds Italian sausage
1 pound ground beef
2 cups red wine
One 28-ounce can Italian plum tomatoes, such as San Marzano, pureed
3 cups beef stock
6 tablespoons tomato paste
1 pound orecchiette pasta, such as Rustichella d'Abruzzo Orecchiette
2 tablespoons unsalted butter
1 tablespoon fresh Italian parsley leaves
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated Pecorino-Romano
This ragu is best served the day following its preparation. You should be left with about 8 cups (2 quarts) of the ragu after this recipe. Freeze for future use; it makes a great busy weeknight dinner.
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