Tagliatelle con ragù alla lucana

Tagliatelle with Lucanian ragù

Preparation

20 minutes

Cooking

2 hours

Portions

2

Difficulty

Average

Ingredients

  • Tagliatelle 200 gr
  • 4 thin pork slices
  • Garlic 2 cloves
  • Parsley to taste
  • Pecorino cheese 50 g
  • Bacon 4 thin slices
  • Tomato puree 500 ml
  • Extra virgin olive oil
  • White wine 50 ml

Procedure

Lay out the pork slices with the pancetta slices on top, add the chopped garlic and parsley, pecorino cheese, salt, and pepper. Roll up the slices and tie with string.

Brown the slices in extra virgin olive oil, deglaze with white wine, and cover with the tomato puree. Cook for 2 hours.

Cook the tagliatelle, drain and season with the sauce and the pork chops cut into rounds.

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