Long Overdue: A Recipe for a Rainy Day

We just got back from Northern California. Well, no, we didn't just get back. We got back weeks ago, but life seemed to take over and my silly little mom-blog took a back-burner. But, now, I want to be back. I want to be back better than ever. So, I am opening with the above pictured Pork Ragu that I made for some friends while crashing in lovely Noe Valley. It's a version of Chris Cosentino's ragu of Incanto, my favorite Italian restaurant in San Francisco.

It's not particularly summery, but it's been so god-damned rainy, why not? Plus, it's cheap. Take your time both cooking and eating it. It's delish. I recommend serving over homemade pappardelle and topping with finely grated Grano Padano.

Pork Ragu

2 pounds ground pork shoulder
1/2 pound pancetta, finely chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more to drizzle
1 medium yellow onion, finely chopped
2 cloves garlic, cut into slivers
2 celery stalks, finely chopped
2 heads fennel, finely chopped
1 large carrot, finely chopped
1 teaspoon fresh thyme, chopped
2 tablespoons tomato paste
1 cup red wine, like Sangiovese
1 (28-ounce) can peeled whole San Marzano tomatoes and their juices
2 bay leaves
1 tablespoon roughly chopped parsley
1 teaspoon fresh oregano, finely chopped
Ravioli or rigatoni, cooked to al dente

Grated Parmesan cheese.

1. Season the meats all over with salt and pepper.
2. In a large saucepan heat the olive oil over medium heat. When hot, add the onion, garlic, celery, fennel, carrot, thyme and 2 large pinches of salt. Cook until soft, about 5 minutes. Stir in the tomato paste and cook for 3 minutes more. Add the ground meat and brown over medium heat, stirring occasionally, for about 20 minutes. Deglaze the pan with red wine and cook at a lively simmer to reduce the wine, about 5 minutes. Crush the tomatoes with your hands and add them and the bay leaves. Simmer for 2 hours. Season to taste with salt and black pepper.