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 pork schnitzel; 300 gms Italian sausage; 300 gms pork spare ribs; 4 tbsp extra virgin olive oil; ½ onion; 1 garlic; 1 dried red chilli; 1 tomato puree; 250 ml water; salt; black pepper; 1 ½ tbsp parsley; Pecorino Romano cheese

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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 pork schnitzel 10.5 oz
300 gms Italian sausage pure pork, 10.5 oz
300 gms pork spare ribs trimmed, 10.5 oz
4 tbsp extra virgin olive oil
½ onion
1 garlic chopped, clove
1 dried red chilli or ½ tsp chilli flakes
1 tomato puree passata, ¼ gallon
250 ml water 1 cup
salt to taste
black pepper to taste
1 ½ tbsp parsley chopped
Pecorino Romano cheese to serve, thinly grated

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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.