Name: Pappardelle alla maceratese (Pappardelle with pork, anchovy fillets and tomato sauce)
Yield: Serves 4–6
Cuisine: Italy
Ingredients: salt and freshly ground black pepper; 2 tbsp olio santo; freshly grated pecorino or Parmesan cheese, to serve; 1 onion, chopped; homemade pappardelle made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 400 g/14 oz dried egg pappardelle or reginette; 1 celery stalk, chopped; 50 g/1¾ oz unsmoked pancetta, cubed; 5 tbsp olive oil; 250 g/9 oz/1 cup plain tomato sauce; 4 anchovy fillets, mashed, or 2 salted anchovies, cleaned and rinsed and mashed; 150 ml/5 fl oz/⅔ cup dry white wine; 350 g/12 oz pork, coarsely minced (ground)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Pappardelle, the Tuscan pasta, are also popular in Le Marche, the region to the east of Tuscany. They are broad noodles with ruffled edges, cut with a fluted pastry wheel from a sfoglia that has been allowed to dry only briefly.

Ingredients

homemade pappardelle made with 300 g/10½ oz Italian 00 flour and 3

Europe
Italy
Sauce
Main course
Mediterranean
Tuscany
Pasta

Method

If you are making the pasta at home, follow the instructions here.

Heat the oil in a frying pan and gently fry the pancetta for 1–2 minutes. Add the onion and celery and sauté for 5 minutes and then turn up the heat, throw in the meat and brown quickly all over. Pour in the wine and reduce over high heat. Turn the heat down, add the anchovy fillets and coo

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