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Cavatelli con Ragu di Maiale
A recipe for a delicious meat sauce and a tutorial on how to make Cavatelli.
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings: 4
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.