Pasta Nostra to the Family
easy
180 mins
180 mins
Ingredients
- 1 big onion
- 4 Garlic cloves
- 2 Carrots
- 6 Stem(s) Marjoram
- 100 g Pancetta (Italian air-dried or smoked bacon)
- 800 g Pork goulash
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt Pepper
- 1 TABLESPOON Tomato paste
- 2 can(s) (425 ml each) chunky tomatoes
- 1⁄4 l dry red wine
- 500 g short pasta (e.g. rigatoni)
- 100 g pitted black olives
- 7-10 Tbsp Sugar
Directions
- 1
Peel onion and garlic. Dice onion, cut garlic into thin slices (see picture below right). Peel, wash and chop the carrots. Wash marjoram, shake dry and pluck off the leaves.
- 2
Cut the pancetta into small cubes. Dab the goulash dry. Heat oil in a casserole dish. Fry the bacon in it and take it out. Fry the goulash in the bacon fat in 2-3 portions all around. Season with salt and pepper.
- 3
Fry the onion, garlic and carrots briefly with the last portion. Add the rest of the goulash again. Stir in the tomato paste and sauté briefly. Add marjoram and bacon.
- 4
Add the chopped tomatoes and red wine to the goulash, bring to the boil, cover and stew at low heat for about 2 1⁄2 hours. Stir from time to time and add some water if necessary. Approx. 15 minutes before the end of the cooking time, reduce the ragout without lid while stirring frequently.
- 5
The meat should be soft and decay. Season with salt, pepper and sugar.
- 6
Cook the pasta in 3-4 l salted water (1 teaspoon salt per litre) according to the instructions on the packet. Coarsely chop the olives. Drain the pasta and let it drain. Mix with the ragout and olives. Season again with salt, pepper and sugar.
More Delicious Recipes
