Rigatoni with Spicy Calabrese-Style Pork Ragù

Ingredients

• 28 ounce canned tomatoes whole peeled canned
• 1  carrots peeled cut into 1" pieces
• 1  celery stalk cut into 1" pieces
• 0.5 cup flat-leaf parsley divided coarsely chopped
• 4  garlic cloves 
• 0.8 cup grana padano cheese finely grated plus more
• 1 pound ground pork 
• 1 pound sausage italian
• 6 servings kosher salt freshly ground
• 0.3 cup olive oil 
• 1 medium onion quartered
• 2 teaspoons oregano leaves fresh
• 1 pound penne rigate 
• 0.3 teaspoons pepper flakes red crushed
• 1 tablespoon tomato paste 

Equipment

• food processor
• bowl
• pot
• slotted spoon

Directions

1. Pulse onion, carrot, celery, garlic, oregano,red pepper flakes, and 1/4 cup parsley ina food processor until finely chopped;transfer to a small bowl and set aside. Puréetomatoes with juices in processor; set aside.
2. Heat oil in a large heavy pot over mediumheat; add sausage and cook, breaking upwith a spoon, until browned, about 4 minutes.
3. Add ground pork, season with salt andpepper, and cook, breaking up with a spoon,until no longer pink. Using a slotted spoon,transfer to a plate.
4. Increase heat to medium-high.
5. Addreserved vegetable mixture to drippingsin pot, season with salt, and cook, stirringoften, until golden, 8-10 minutes.
6. Stir tomato paste and 1 cup water in asmall bowl; add to pot. Cook, scraping upany browned bits from bottom of pot. Bringto a boil, reduce heat, and simmer untilliquid has almost evaporated, 6-8 minutes.
7. Add reserved meat and tomato purée and1 cup water. Bring to a boil. Reduce heat;simmer, adding more water as needed tokeep meat nearly submerged, until meat istender, about 4 hours. Season with salt.DO AHEAD: Ragù can be made 3 days ahead.
8. Let cool. Cover and chill, or freeze for up to2 months. Reheat before continuing.
9. Cook pasta in a large pot of boiling saltedwater, stirring occasionally, until al dente.
10. Drain, reserving 2 cups pasta cooking liquid.
11. Add pasta and 1/2 cup pasta cooking liquidto sauce; stir to coat. Stir in 3/4 cup Parmesanand remaining 1/4 cup parsley. Increase heatto medium and continue stirring, addingmore pasta cooking liquid as needed, untilsauce coats pasta. Divide among bowls;top with more Parmesan.