Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Inactive Prep Time: 1 hour
Ease of preparation: intermediate

4 tablespoons plus 2 cups extra-virgin olive oil
1 large red onion, finely chopped
2 cloves garlic, thinly sliced
1/2 pound ground pork shoulder
1/2 pound lean ground beef
2 cans tomato paste
1 cup red wine
1 (28-ounce) can peeled tomatoes, crushed by hand (recommended: San Marzano)
2 medium artichokes, trimmed, choke removed, and quartered
10 mint leaves
1 teaspoon hot chili flakes
2 cups oil
1 pound bucatini
1/4 pound fresh ricotta

In a 14 to 16-inch saute pan, heat 4 tablespoons olive oil until just smoking. Add the onion and garlic, and saute until soft and golden brown, 10 to 12 minutes. Add the pork and beef cook until meat is beyond gray and beginning to brown in its own fat, about 20 minutes. Add the tomato paste and cook for 12 to 15 minutes. Add the wine and the tomatoes, reduce heat to a low simmer and cook for 1 hour.

In a 12 to 14-inch saute pan, combine the artichokes, mint leaves and chili flakes and 2 cups oil. Bring the oil to a boil and turn off the heat, allowing the artichokes to cool in the oil.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the bucatini in the boiling water and cook according to package directions, until tender yet al dente.

Meanwhile, drain the artichokes from the oil and add to the pan with the ragu. When the pasta is ready, drain it and add it to the ragu and the artichokes. Toss over high heat 1 minute, until pasta is dressed with sauce. Divide among 4 warmed pasta bowls and serve each with 1/4 of the ricotta in the center of the portion.