Makes 4-6 servings. Difficulty
1/4 cup olive oil 1/2 pound ground pork 1/2 pound ground beef 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 medium onion, sliced 2 garlic cloves, minced 1-1/2 pounds very ripe tomatoes, coarsely chopped 1 cup gf chicken stock 1/4 cup red wine 1 Tablespoon tomato paste 2 teaspoons oregano 1/2 teaspoon dried basil 1 bay leaf 1/4 teaspoon red pepper flakes 1/8 teaspoon cinnamon 1 pound gf pasta (spiral or penne) 1/4 cup freshly grated parmesan cheese Salt and freshly ground black pepper to taste
Bring a large stockpot of salted water to a boil.
Meanwhile, in a large skillet heat 1 tablespoon olive oil over medium heat. Add ground pork and beef. Season with salt and freshly ground black pepper. Cook until meat is browned, about 6-8 minutes. Transfer meat to a plate; set aside.
Heat remaining 3 tablespoons of oil in skillet. Add onions and garlic; sauté over medium heat until softened, about 5 minutes. Stir in tomatoes, gf chicken stock, red wine, tomato paste, oregano, basil, bay leaf, red pepper flakes and cinnamon.
Return meat and accumulated juices to pan. Bring ragu mixture to a simmer. Simmer for 10 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.
While ragu is simmering, cook pasta according to package directions. Drain.
Add pasta to ragu; tossing to coat pasta.
Serve pasta in warmed pasta bowls and garnish with freshly grated parmesan cheese.