Pappardelle pasta with pork
Instructions
Pass the meat and the mortadella once in the meat grinder.
Put a little oil in a pan and sauté the minced meat and crumbled sausage, until all the meat is "Blanch".
Add 200 g tomato paste, salt and a finger of water (or milk).
Do go to the ragù to low fire for two hours.
Drizzle cooked al dente pappardelle and spolverizzarle grated Parmesan.
Ingredients and dosing for 6 persons
- 500 g of type pasta pappardelle
- 200 g of pork
- 200 g of veal
- 150 g of mortadella
- 2 knots of sausage
- Tomato paste
- Grated parmesan cheese
- Olive oil extra virgin
- Salt