Name: Fettuccine al Ragù di Cinta Senese
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 1
Ingredients: 3 oz | Pete's Fettuccine; 1/4 lb | cinta senese pork (substitute with other high-quality pork if unavailable), ground or finely chopped; 1/4 cup | red wine; 1/4 cup | canned crushed tomatoes; 1/4 cup | onion, finely chopped; 1/4 cup | carrot, finely chopped; 1/4 cup | celery, finely chopped; 1 clove | garlic, minced; 1 tbsp | olive oil; 1/2 teaspoon | dried thyme; 1/2 teaspoon | dried rosemary; Salt and black pepper, to taste; Grated pecorino romano cheese, for serving; Fresh parsley, chopped, for garnish

Instructions

Marinate cinta senese pork in red wine for 30 minutes.
Sauté onion, carrot, celery, and garlic in olive oil.
Brown marinated pork in the skillet.
Stir in crushed tomatoes, thyme, rosemary, salt, and pepper. Simmer for 20-30 minutes.
Cook Pete's Fettuccine until al dente in salted boiling water. Drain and set aside.
Combine cooked fettuccine with pork ragù.
Transfer to a plate, garnish with parsley
Sprinkle pecorino romano cheese on top.

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Fettuccine al Ragù di Cinta Senese

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