Pici o Pinci al Ragu di Maiale
Tuscan Pasta with Pork Sauce
Pici is possibly the only original Tuscan handmade pasta. It is made by pulling on a piece of dough made of durum wheat flour (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.
Serves 6
400g pici or pinci (or the largest spaghetti as possible) Pork Ragu
80g pecorino cheese or Parmesan, freshly grated
6 tbsp olive oil
1 small onion, finely chopped
1 celery stalk, finely diced
1 carrot, finely diced
400g pork mince (not too fatty)
100ml dry red wine
500g polpa di pomodoro or chunky passata
5-6 bay leaves
Salt and pepper
To make the ragu, heat the olive oil in a pan, add the onion, celery and carrot, and fry gently until soft. Add the meat and stir to brown a little, then add the bay leaves and some seasoning. Cook very slowly for two hours.
Cook the pasta in plenty of boiling salted water until al dente, about 15-17 minutes. Toss with the sauce and serve with grated cheese.
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