Stew with an Italian accent

Description

If You are in Italy, but really want to go there - You are here!)

Ingredients

Pork

0.5 kg
Tomato

5 pc
Broth

0.5 l
Garlic

4 clove
Semi-dry red wine

300 ml
Bay leaf

2 pc
Pasta

5 pc
Spices

1 tbsp

Cooking

Pork cut into small pieces, sprinkle with spices, mix thoroughly and put in refrigerator for 30 minutes.

On a heated pan with a thick bottom and high sides, pour oil, there is chopped garlic and Bay leaf. On a mild heat all fry a few minutes. Watch carefully so garlic does not burn, otherwise it will give a very strong bitterness!

Put the meat and at max heat it fry for 7 minutes.

Stir. Watch carefully that the meat was browned, not stewed. It needs to be sealed. For this we need a big fire, otherwise go juice.

Pour in the wine. Do not regret it, it will give excellent taste! And for the children not to worry-the alcohol will evaporate completely and. Simmer on the fire a little above average, not yet evaporated 2\3 of the liquid.

Now add the tomatoes. See that the skin was not too coarse, coarse, clear. Chopped tomatoes drain in a colander to glass excess fluid. Add and simmer for another 7 minutes.

Now pour the broth, put the fire on low and simmer for an hour and better half!)

Now for the pasta: ideally, this should be papardelle! It is a such tapes, with a slightly rough surface. It's perfect for this dish because of this, for in these little hollows and protrusions absorbs the sauce. But if You don't like to change your favorite pasta-no problem!) I took the egg pappardelle local manufacturer and not the least bit sorry) Boil them until tender before serving. Do not overcook! Better not doverite 1 a minute, so just like the Italians "al dente")

Join our pasta with ragout, sprinkle with finely grated cheese and enjoy)

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