Lidia Bastianich's Rigatoni with Italian American Meat Sauce · Faith Middleton's Food Schmooze
This recipe is a traditional Italian American favorite for Sunday lunch. If you have a big crowd, you can use the whole batch, but if you only want to cook 1 pound of pasta, don’t worry—the rest...
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Ingredients
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 2 pounds sweet Italian sausage without fennel seeds ((about 12 links))
- 4 pounds country-style pork ribs
- 4 teaspoons kosher salt (plus more for the pasta water)
- 10 cloves garlic (chopped)
- 2 cups dry red wine
- 4 fresh bay leaves
- Four 28-ounce cans whole San Marzano tomatoes, (crushed by hand)
- 1/4 teaspoon crushed red pepper flakes
- 4 pounds rigatoni
- 2 cups grana padano
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