A tasty first course borrowed from the Emilian-Romagnol cuisine that often features pork. Reginette with pork ragù is a first course composed of curly tagliatelle-type pasta called “reginette” served with a ragù made from pork meat.

Reginette with pork ragù

A tasty first course borrowed from Emilian-Romagnol cuisine that often includes pork.

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Prep Time: 10

Cook Time: 55

Total Time: 1 5

Course: First courses

Cuisine: Lazio cuisine

Servings: persone

Ingredients

350 gr Pasta reginette
200 gr Pork fillet
300 gr Tomato pulp
1 nr Shallot
2 dl White wine
30 gr Butter
qb Sage
qb Salt
qb Pepper
qb Chervil

Instructions

Sauté the shallot in butter in a saucepan. Add the sage and the diced pork fillet and season.
Add the wine and let it evaporate. Then add the tomato pulp. Season with salt and pepper and cook for about 30 minutes.
Bring salted water to a boil. Drop the pasta and cook until done, then drain.
Pour the cooked pasta into a serving dish and mix with the ragù. Plate and add a little chervil for a touch of green color to the dish.