The Etruscan Chef | Making Pasta - Food Wine Travel

Ingredients

• 1 kg (2.2 lb) type “0” flour
• 11 eggs
• ¼ cup extra virgin olive oil
• 1 tablespoon salt
• 2 medium onions, diced
• 4 garlic doves, minced
• 1/2 cup extra virgin olive oil
• 230 grams (8 oz) fresh pork sausages, crumbled
• 1 large eggplant, diced
• 1 cup white wine
• 2 cups tomato puree
• 1/2 cup parsley, finely chopped
• Salt
• black pepper
• Hot pepper
• 1 cup grated Parmesan cheese