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.
- 400g pici or pinci (or the largest spaghetti as possible)
- 80g pecorino cheese or Parmesan, freshly grated
- Pork Ragu
- 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 wine and let the alcohol evaporate. Stir in the tomato pulp and 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.