Pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
651 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.
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Despite the use of unusual spices, or maybe because of them, this pasta with pork ragu is outstandingly delicious. It’s also pretty easy to make.
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Ingredients
- 400 g tagliatelle (14 oz) You can also use pasta tubes or other pasta ribbons
- 400 g pork tenderloin (14 oz) or shoulder
- 1 onion peeled and finely chopped
- 30 g butter (1oz)
- 1 bunch herbs (marjoram, rosemary, thyme, sage, bay leaf) . I used fresh herbs except marjoram. Y
- ½ glass white wine
- 2 eggs
- 45 g Montasio or Parmigiano grated
- salt for pasta and to taste
- black pepper to taste
- 1 teaspoon cinnamon powder
- 2-3 cloves or 1 teaspoon clove powder
Instructions
- Cut the meat into small pieces and brown it in melted butter in a deep frying pan or iron skillet (I used my Dutch oven).
- Stir, then lower the heat, add salt, pepper, cloves and cinnamon. Pour in the wine and continue cooking.
- Peel and finely chop the onion. Wash and chop the herbs (if fresh) except the bay leaf.
- Reduce some of the liquid over a moderate heat then add the finely chopped onion and the bunch of aromatic herbs, cover and cook, slowly and for about 45 minutes to one hour.
- Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
- Break the eggs into a bowl and beat with a pinch of salt.
- Drain the pasta and add it to the pan with the meat sauce, mix together well . Add the beaten egg a little at a time whilst stirring continuously until all the pasta is coated with the eggs and sauce.
- Serve immediately with the grated cheese.
Notes
- I used a mature Montasio for this recipe. However, you can also use Parmigiano or grana.
- This recipe can also be made with dried pasta tubes such as penne or rigatoni or even spaghetti.
- Tenderloin cooks faster so if using another cut of pork you may need to increase cooking time for the meat to be soft and tender.
Nutrition Information
Show Details
Calories
651kcal
(33%)
Carbohydrates
75g
(25%)
Protein
42g
(84%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
255mg
(85%)
Sodium
336mg
(14%)
Potassium
734mg
(21%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
460IU
(9%)
Vitamin C
2mg
(2%)
Calcium
202mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 75g | 25% |
| Protein | 42g | 84% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 255mg | 85% |
| Sodium | 336mg | 14% |
| Potassium | 734mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 202mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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