Tuscan pasta with pork sauce

Tuscan pasta with pork sauce

Picial ragu di maiale

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
6 tablespoons olive oil
1 small onion, finely chopped
1 celery stalk, trimmed and finely diced
1 carrot, finely diced
400g pork mince
100ml dry red wine
500g polpa di pomodoro or chunky passata
5-6 bay leaves
salt
pepper
400g pici, (or the largest spaghetti as possible)
80g pecorino cheese or parmesan, grated

Method

  1. To make the ragù, heat the olive oil in a pan, add the onion, celery and carrot, and fry gently until soft. Add the meat and stir to brown a little, then add the wine and let the alcohol evaporate. Stir in the tomato pulp and add the bay leaves and some seasoning. Cook very slowly for 2 hours.
  2. Plunge the pasta into plenty of boiling salted water and cook until al dente, about 15–17 minutes. Toss with the sauce and serve with pecorino cheese.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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