Bucatini in Summery Pork Ragu Serving Size - 4 Prepared By - Sheri Recipe Rating
			2 tablespoons extra-virgin olive oil 3 garlic cloves, minced 1 large yellow onion, minced 16 basil leaves 3/4 pound ground pork 3/4 cup dry white wine 12 ripe plum tomatoes, peeled, seeded and diced 2 tablespoons plus 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound pappardelle 1/2 cup freshly grated Pecorino Romano
			Heat 1 tablespoon of the olive oil in a deep 10-inch sauté pan over medium-high heat. Add the garlic, onion, and basil and cook 5 minutes. Add the pork and cook until lightly browned all over, stirring often, about 10 minutes; this step is important--if you rush and the pork is not sufficiently browned, the ragu will taste weak. Add the wine and then, after 5 minutes, the tomatoes, 1/2 teaspoon of the salt, and the pepper. Cover and cook over medium-low heat for 1 and 1/2 hours, or until the pork is very tender You may need to add a bit of water if it evaporates in order to prevent scorching. Bring 5 quarts of water to a boil. Add the pappardelle and the remaining 2 tablespoons of salt, and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Transfer the bucatini and the reserved pasta cooking water to the sauté pan, raise the heat to high, and cook, stirring, for 2 minutes, or until the sauce reduces enough to coat and cling to the bucatini. Fold in the remaining tablespoon of olive oil, sprinkle with the Pecorino, and serve hot.