Reginette with pork ragù
A tasty first course borrowed from Emilian-Romagnol cuisine that often includes pork.
Servings: 4 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.
