I love me some Ragù. Be it lamb, be it pork… it is a belly pleaser every time. We decided to kick our pork version up a notch by adding spicy paprika sausage and a full-bodied smoky Chilean Carménère.

Let me tell you, it was hamtastic!

Add a few teaspoons of olive oil and pepper to a skillet.

Brown each side of the pork shoulder for 2 minutes and set off to the side.

Remove sausage from casing and add to the same skillet. Stir until golden.

Add chopped onion, garlic & herbs. Sauté for ten minutes, giving those onions a little suntan.

Pour 2 cups of wine into skillet, pour one glass of wine for yourself.

Add peeled tomatoes and our hunky pork shoulder into the mix. Cover on medium heat for 2 hours.

Feel free to play a few rounds of Sky Burger before jumping into your pasta making.

A lot of people are scared to make their own pasta. I’m here to convince you otherwise.

It’s simple: 2 cups flour, 3 eggs and some strong hands.

A little tip to make mixing a breeze: let your eggs sit out for 20 minutes and they will mingle better with the room temperature flour. Once your dough is mixed, separate into 4-6 balls and get ready to roll.

Sprinkle your board with flour and roll, roll roll your dough.

Crank your dough patties through a pasta machine. I usually go through each thickness level twice until it slips right through the smallest setting. Fold dough in halves 3 or 4 times and cut into 1 inch strips.

Pull those bad boys apart and get ready to boil.

Checking back in on the Ragù around the 90 minute mark and adding 1 fresh chopped tomato. Leave uncovered and let the sauce reduce down for the remaining 30 minutes.

Once your Ragù is fully reduced and chunky, add pasta to boiling water for 2 minutes. Drain and add back to your pot. I’m not sure where rinsing your pasta became the thing to do, but please resist. Adding a small amount of olive oil will unstick your pasta and allow your sauce to sit pretty on top. Delish!

Easy and easy. The added kick of the spicy sausage and the smokey notes of the wine worked perfectly together making this little piggy go weee weee weee all the way home.

Project Food Blog Challenge #4 Voting open 10/11-10/14