Rigatoni with Spicy Pork Ragu

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This is perfect food for a cold, snowy day. I cooked this last year around the same time. The recipe is from the February 2013 issue of Bon Appetit magazine. The Ragu includes ground pork, hot Italian sausage, pureed tomatoes, onion, carrot, celery, (lots of) garlic, tomato paste, Parmesan cheese and Italian parsley. It cooks for four hours. Anything that cooks that long on a cold February day has got to be good.

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