Casereccie pasta with pork ragout
Main dish
Meat
Medium
140 min
4 servings
ingredients
680 g CIRIO Passata Rustica
400 g Casareccie pasta
1.6 kg pork ribs
2 large onions
1 bunch of fresh parsley
1 bunch of fresh basil
2 cloves of garlic
200 ml white wine
1 carrot
200 g celery
4 tablespoons olive oil
80 g grated parmesan
80 gr grated pecorino cheese
Salt
Pepper
Preparation
- Cut the ribs into pieces.
- Brown the meat in a pot with a little olive oil, salt and pepper.
- Cut the onion, carrot and celery into small pieces
- Add the garlic, wine and finely chopped vegetables over the meat and simmer for 5 minutes.
- Pour the Passata Rustica Cirio, a little basil and freshly chopped parsley
- Boil until the meat is cooked. The secret of the sauce is to boil very very slowly.
- Meanwhile, boil the pasta in a pot with water and salt.
- After the pasta boils, drain the water and keep a little water for the sauce.
- Pour the pasta water over the ragu sauce to thicken it a little.
- After the sauce is ready, pour over the pasta only the liquid part (without meat), add grated pecorino and basil for decoration.
Antonio and Michael Passarelli's recipe
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Easy 
15 min 