Pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.
User Reviews
5
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Prep Time
10 mins
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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.
Description
Pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia starts by browning diced pork tenderloin in butter before seasoning with salt, pepper, cinnamon, and cloves. White wine is added and reduced, and then a mixture of fresh herbs—marjoram, rosemary, thyme, sage, and bay leaf—along with finely chopped onion are cooked gently for 45 minutes to an hour. This slow simmer produces a fragrant, spiced meat sauce with tender pork.
The cooked tagliatelle is combined with the ragu and then a beaten egg mixture is gradually stirred in, creating a creamy coating on the pasta without scrambling. Finally, the dish is topped with grated Montasio cheese, adding a nutty, savory note. The texture of the sauce is rich and silky, complementing the tender pork pieces.
This recipe can be adapted to other pasta types and pork cuts, though cooking time may need adjusting. It is served immediately to enjoy the creamy sauce at its best.
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 marjoram I used fresh herbs except marjoram. Y
- 1 bunch rosemary
- 1 bunch thyme
- 1 bunch sage
- 1 bunch bay leaf
- ½ glass white wine
- 2 egg
- 45 g Montasio cheese grated, or Parmigiano cheese
- 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
- Montasio cheese adds traditional flavor, but Parmigiano or grana are good alternatives.
- You can use dried pasta tubes like penne or rigatoni instead of tagliatelle if preferred.
- Adjust cooking time if using pork shoulder instead of tenderloin to ensure meat becomes tender.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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