Southern-style ragù with pork (Ragù meridionale) from Ultimate Pasta (page 74) by Julia della Croce

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Notes about this recipe

  • IowanCorn on August 02, 2025

    A nice sauce that wasn't too much trouble to make. I did double the ground pork because I needed to use up the full pound, and fresh yellow tomatoes which also needed to be used that evening. It was about half and half yellow and red crushed tomatoes. It was tasty and went well with the large pasta shells I boiled up. Definitely will keep this one in mind if I need a meat tomato sauce.

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