Cavatelli con Ragu di Maiale

Name: Cavatelli con Ragu di Maiale
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4 serving
Ingredients: 1 batch of Cavatelli; 300 gms – 10.5 oz. pork schnitzels; 300 gms – 10.5 oz. Italian sausage; 300 gms – 10.5 oz. pork spare ribs; 4 tbsp extra virgin olive oil; ½ onion; 1 garlic clove; 1 dried red chilli; 1 lt – ¼ gallon tomato purée; 250 ml – 1 cup water; salt & pepper to taste; 1 ½ tbsp parsley; Pecorino Romano thinly grated

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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings
4
Course
Main Course
Cuisine
Italian

Cavatelli con Ragu di Maiale

Miles Hunt

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A recipe for a delicious meat sauce and a tutorial on how to make Cavatelli.

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Ingredients

Servings

1 batch of Cavatelli
300 gms – 10.5 oz. pork schnitzels
300 gms – 10.5 oz. Italian sausage pure pork
300 gms – 10.5 oz. pork spare ribs trimmed
4 tbsp extra virgin olive oil
½ onion
1 garlic clove chopped
1 dried red chilli or ½ tsp chilli flakes
1 lt – ¼ gallon tomato purée passata
250 ml – 1 cup water
salt & pepper to taste
1 ½ tbsp parsley chopped
Pecorino Romano thinly grated to serve

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Notes

You can chop some piece of the cooked meat and serve them with the pasta. I especially like eating it with the sausage! You can have the remaining meat as a second or another meal altogether.