Pappardelle with ragù alla bolognese (cut with a knife)

22/02/2013 - Ingredients for 4 people:

- 250 g egg tagliatelle "Pastificio Caponi"
- 500 g pork loin
- 2 Salamini "Al Berlinghetto"
- 1 glass of red wine
- 700 g tomato passata "Masseria Dauna"
- 1/2 onion
- Salt "Oro di Sicilia"
- Extra Virgin Olive Oil "Podere Spazzavento"
- Parmigiano Reggiano aged 36 months

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 250 g egg tagliatelle "Pastificio Caponi"
- 500 g pork loin
- 2 Salamini "Al Berlinghetto"
- 1 glass of red wine
- 700 g tomato passata "Masseria Dauna"
- 1/2 onion
- salt "Oro di Sicilia"
- Extra Virgin olive Oil "Podere Spazzavento"
- Parmigiano Reggiano aged 36 months

Cut the pork loin into very small cubes. Mince the sausages.

Fry the diced onions in a pan with some olive oil. Add the meat and sausage and cook for another 15 minutes. Deglaze with the red wine and season with salt and pepper.

Add the tomato passata and simmer covered for 2 hours on a low heat.

Cook the pappardelle for about 4 minutes until al dente. Drain and mix with the sauce. Serve with plenty of grated Parmesan.

Recommended wine: Roca delle Macie Chianti