World Flavors Cookbook

Pici al Ragu di Cinta Senese

Name: Pici al Ragu di Cinta Senese
Cook time: 90 min
Cuisine: Italy
Ingredients: For pici: 300g flour, 150ml water, 1 tbsp olive oil; For ragu: 400g wild boar or pork mince, 1 onion, 2 carrots, 2 celery, 200ml red wine, 400g tomatoes, rosemary

Tuscan hand-rolled thick spaghetti with a slow-cooked wild boar or Cinta Senese pork ragu.

Cuisine: Italy

Ingredients

For pici: 300g flour, 150ml water, 1 tbsp olive oil
For ragu: 400g wild boar or pork mince, 1 onion, 2 carrots, 2 celery, 200ml red wine, 400g tomatoes, rosemary

Instructions

Make pici dough. Rest 30 minutes.
Pull off walnut-sized pieces and roll into thick, uneven spaghetti.
Make ragu: brown meat, add soffritto, wine, tomatoes. Simmer 1.5 hours.
Cook pici in salted water until tender.
Toss with ragu. Serve with Pecorino Senese.