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Casereccie pasta with pork ragout

Main dish



140 min

4 servings


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

  1. Cut the ribs into pieces.
  2. Brown the meat in a pot with a little olive oil, salt and pepper.
  3. Cut the onion, carrot and celery into small pieces
  4. Add the garlic, wine and finely chopped vegetables over the meat and simmer for 5 minutes.
  5. Pour the Passata Rustica Cirio, a little basil and freshly chopped parsley
  6. Boil until the meat is cooked. The secret of the sauce is to boil very very slowly.
  7. Meanwhile, boil the pasta in a pot with water and salt.
  8. After the pasta boils, drain the water and keep a little water for the sauce.
  9. Pour the pasta water over the ragu sauce to thicken it a little.
  10. 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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