"Maccheruni" to the Ragout of Pig
Prep.
Time: 3 Hours
To
make the "Maccheruni":
-600 gr. of flour -2 eggs -180 gr. of water.
To
make the Ragout:
-300 gr. of beef -300 gr. of lean of pig -250 gr. of pigskin -2 cloves of garlic
-average onion -25 gr. of tomato paste -1,5 kg of tomatoes -bay -parsley -2
leaves of laurel -a glass of red wine -salt and pepper -1 glass of oil of
best-quality.
Directions:
To make the "maccheruni", work flour and eggs and add lukewarm water
little by little. Work the dough and make many breadstick. Cut in sections of 10
centimetres. Take a crocket-hook and twine one section round it. Make join
accurately, therefore you extract the crocket-hook. Make the same with the other
sections. Dry up.
To make the ragout, brown in a pot with oil an onion
for five minutes, add the garlic, the beef and lean of pig and the pigskin cut
in slices wide of three centimetres. After 10 minutes, add the tomato paste and
the wine. Evaporate. In the end, add the other ingredients (except the basil)
and the breaking up tomatoes skinless, seedless.
Add salt, pepper and simmer. Lower the heat, cook two hours, and if it is
necessary add half glass of water. Cook the "maccheruni" in salt-water,
until al dente. Drain and then toss with the ragout and fresh leaves of basil.