Salami and Pork Ragu to go with your homemade Tagliatelle – Full Recipe and Video
A moreish pork ragu made in the traditional Italian way with the addition of fragrant fresh rosemary, and liquorice flavoured, fennel salami.
This is the perfect accompaniment to your
Pasta guide part 2
Part 2 of my pasta guide is all about a lovely, meaty, Italian, Ragu to mix through some amazingly fresh, cooked to perfection, homemade tagliatelle. If you missed my first pasta guide on how to make your own fresh pasta from scratch you can find it here: Homemade fresh pasta
Once the art of pasta making has been mastered, (and although it is an art its a nice and easy process) the sauce to go with the freshest of the fresh pasta has to be spot on. And of course the go-to sauce for any pasta dish is always good old bolognese. Or if your in Italy: Ragu. To make a truly traditional ragu the meat needs to include minced pork. This can be a mixture of beef and pork or just full on pork. However, if you fancy just sticking to beef then nip over to my Slow Cooker Beef Ragu recipe.
Ragu in Italy
I can’t tell you how many times we’ve had Ragu in Italy – its a lot, but each time its always slightly different. Each chef has their own twist or secret ingredient to make it their own and to make it that little bit extra special. During our Honeymoon in Italy in 2017 we visited the little Tuscan town of San Gimignano, we found a tiny little restaurant, which was serving up Salami Ragu. And it was gooood.
San Gimi is bursting at the seams with all kinds of salami and charcuterie, so it only seems natural that this fine produce should end up in their Ragu.
And it seems inevitable that we would buy some of their wonderful salami and whisk it back home to make our own special Ragu.
As this is a traditional Ragu the amount of tomato in this recipe is limited to just tomato puree and the rest of the sauce is made up of red wine and stock.
WATCH HOW TO MAKE SALAMI AND PORK RAGU
So hearty and delicious and perfect in any season – Ragu or bolognese of any kind will always be my absolute favourite.
Whats next for my pasta guide?
Tortelloni and ravioli are down on my plan for the next few weeks! I’m so excited to make these myself from scratch. But before I delve into pasta thats slightly more complicated, I have 3 more recipes to share with you, which go with the different pasta shapes made in my first pasta guide. Watch out for these over the next couple of weeks 🙂
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