Pici o Pinci al Ragù di Maiale

Name: Pici o Pinci al Ragù di Maiale (Tuscan pasta with pork sauce)
Cuisine: Italian
Ingredients: 1 carrot, finely diced; 1 celery stalk, finely diced; 1 small onion, finely chopped; 6 tbsp olive oil; 80 g pecorino cheese or Parmesan, freshly grated; 80 g pecorino cheese or Parmesan, freshly grated; 400 g pici or pinci (or the largest spaghetti as possible); 400 g pici or pinci (or the largest spaghetti as possible); salt and pepper; salt and pepper; 5–6 bay leaves; 500 g polpa di pomodoro or chunky passata; 500 g polpa di pomodoro or chunky passata; 100 ml dry red wine; 400 g pork mince (not too fatty); 400 g pici or pinci (or the largest spaghetti as possible)

Tuscan pasta with pork sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Pici is possibly the only original Tuscan handmade pasta. It is made by pulling on a piece of dough made of durum wheat flour and water (usually no egg) until you have a lengthy string the size of a bucatino without the holes. It’s similar to the Venetian bigolo, so quite substantial. In Tuscany, it is regularly eaten with a ragu of wild boar, hare, rabbit or pork.

Ingredients

Europe
Italy
Pasta

Ingredients

Method