1. In a large pot or dutch oven, heat up 2 tablespoons of olive oil under a medium-low flame.
2. Add the chopped onion, shredded carrot, and chopped cilantro, and sauté for about 6 minutes, until the onions become translucent. Mix in the tomato paste and cook for 1 minute.
3. Add the pork and brown, for about 8 minutes.
4. While the pork is browning pour the tomato puree, garlic cloves, chipotle pepper, and oregano. Blend until smooth, then pour into the dutch oven.
5. Whisk in the red wine, then turn the flame up to medium and bring to a simmer.
6. Once the sauce has come to a simmer, whisk in the Worcestershire sauce, then the parmesan cheese.
7. Place the lid on your dutch oven, lower the flame to low, and let your sauce cook for 30 more minutes.
8. Taste for salt and add black pepper to taste.
9. While the sauce cools, bring a small pot of water to a boil, add the fresh pasta, and cook for 3 minutes. Serve with ragu and parmesan cheese.
This recipe was made using the Philips Pasta Maker.
