STATEWIDE — Each month, the Colorado Department of Agriculture features a different product to highlight the variety and quality of products grown, raised or processed in the state. Try pork loin, chops, sausage or a traditional ham for your holiday meals. Or, add a little bacon to your dishes, which makes everything better. Pork is an “excellent” source of nutrients important to our health such as thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein and a “good” source of zinc and potassium. Look for Colorado pork at your local grocery store or on the menu at restaurants across the state.

Spicy Pork Ragu

Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert

1 Lb. Hot Italian pork sausage

1 Cup carrot, peeled and diced

1 Cup celery, diced

1 Cup yellow onion, diced

1 Tbsp. fresh garlic, minced

2 28oz Cans San Marzano tomatoes, diced

1 Tsp. Italian herb blend

2 Tsp. red pepper flakes

2 Tbsp. sugar

Kosher salt to taste

Black ground pepper to taste

Chicken stock, if needed

Heat an 8 or 9 quart cast iron Dutch oven over high heat for 5 minutes. Add the ground sausage and cook until half cooked. Remove the sausage and leave the fat in the pan. Add the carrots, celery and onions and sauté for 5 minutes. Turn down heat to medium and add the garlic then sauté for 1 minute. Add the pork, seasonings, tomatoes and sugar and mix well. Once at a simmer, cover the Dutch oven. Simmer for 30 minutes, checking and stirring occasionally. If needed, adjust moisture level with chicken stock. Adjust seasoning if needed. Serve over pasta.