This is a rarity: an Italian recipe that calls for pancetta affumicata, which is unsugared bacon. Try to select a piece of bacon that has no sugar added. To serve 4:
Prep Time: 25 minutes
Cook Time: 2 hours, 20 minutes
Ingredients:
- 1/2 pound (225 g) pork loin
- 1/4 cup olive oil
- A small onion, a small carrot, and a 3-inch rib of celery
- Sage (5-6 leaves)
- 1/2 cup dry white wine
- 2 ounces (50 g) smoked pancetta or bacon (see note above)
- Powdered cinnamon
- 1/3 cup tomato sauce
- 1 teaspoon flour, whisked into 3/4 cup boiling water
- Salt
- Pepper
- 3/4 cup grated Parmigiano
- 3/4 pound (320 g) short pasta such as penne or ziti.
Preparation:
Wash and dice the onion, celery and carrot, dice the pork to pieces the same size, and mince the sage. Heat the oil in a heavy-bottomed pot, stir in the greens and sage, and simmer them until the pieces of onion are lightly browned. Add the diced meat, sauté, stirring, until it has browned, season the mixture lightly with salt and pepper, add the white wine, and reduce to a simmer. While the wine is evaporating julienne the bacon. When the wine is almost completely gone stir in the bacon, a pinch of powdered cinnamon, the tomato sauce, and the boiling water-flour mixture. Cover and simmer for 2 hours, stirring occasionally and adding more water if need be to keep the sauce from drying out.
About a half hour before it's done heat the pasta water; cook and drain the pasta, pour the sauce over it, and serve with the grated Parmigiano. This is quite substantial and will be sufficient for four if served with a tossed salad.
As is true for Sugo alla Bolognese, you can expand this recipe and freeze some for later.
A wine? Castel del Monte Rosso, or Salice Salentino Rosso.
Yield: 4 servings pasta with pork sauce.
About a half hour before it's done heat the pasta water; cook and drain the pasta, pour the sauce over it, and serve with the grated Parmigiano. This is quite substantial and will be sufficient for four if served with a tossed salad.
As is true for Sugo alla Bolognese, you can expand this recipe and freeze some for later.
A wine? Castel del Monte Rosso, or Salice Salentino Rosso.
Yield: 4 servings pasta with pork sauce.
