Casereccie pasta with pork ragout
Cut the ribs into pieces. Brown the meat in a pot with a little olive oil, salt and pepper. Cut the onion, carrot and celery into small pieces Add the garlic, w
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Colander
- Grater
- Wooden spoon
- Plate
Ingredients
- 680 g CIRIO Passata Rustica
- 400 g Casareccie pasta
- 1.6 kg pork ribs
- 2 large onions
- 1 bunch of fresh parsley
- 1 bunch of fresh basil
- 2 cloves of garlic
- 200 ml white wine
- 1 carrot
- 200 g celery
- 4 tablespoons olive oil
- 80 g grated parmesan
- 80 gr grated pecorino cheese
- Salt
- Pepper
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