Antonio Carluccio’s Tuscan Pasta with Pork Sauce
This was a pretty astonishing pasta we cooked as part of a slow, Saturday-night in Italian date-night.
Astonishing for two reasons.
Firstly, Nat made fresh fettuccini and fresh pasta always gives you a major speed bump. (Note, this recipe calls for pici, a handmade, spaghetti like pasta. The flavours of the pasta call for a thicker pasta like this and so Nat kept our fettuccini thick and it was amazing. The sauce is substantial so you will want a substantial pasta to pair.)
Secondly, the sauce is so strong, so nuanced, so restrained and subtle, all at the same time. Together with the fresh pasta, this is a dish that says, see what I can do?
We really were lost for words. Whereas the point of a ragu is to overwhelm with flavour, this ragu just swam under the surface is the most wonderful way. It was a bloody triumph.
We’ve fallen into a bit of a Saturday-night pasta habit. It’s not necessarily our evening of peak cooking, though it should be the most enjoyable.
Finding a new and genius pasta each time is hard. My fallback is so often Antonio Carluccio and he never fails.
Make your own pasta. Slow cook that ragu. Plenty of Parmesan. And I promise this will absolutely wow you. 2-hats.
I have slightly adjusted this recipe.
400gm pici or pinci (or the largest spaghetti as possible)
80gm pecorino cheese or Parmesan, freshly grated
6 tbsp olive oil
1 small onion, finely chopped
1 celery stalk, finely diced
1 carrot, finely diced
500gm pork pork mince (not too fatty)
100ml dry red wine
500gm polpa di pomodoro or chunky passata
7 dry bay leaves
Salt and pepper
- Heat the oil in a pan, add the onion, celery and carrot and fry gently until soft. Add the meat and cook until the liquid evaporates and then brown the meat slightly.
- Add the wine and let the alcohol evaporate. Stir in the tomato pulp and add the the bay leaves and some seasoning. Cook very slowly for two hours.
- Cook the pasta until al dente and then toss with the the sauce. Serve with grated cheese.