Here we are Today with il sugo con le spuntature a Roman original recipe.
Spuntature means pork ribs, and sugo is sauce.
We use only the ribs from il Maialino di Cinta Senese, our local wild pork. The best in the area.
Best match is with polenta, tagliatelle or rigatoni dry pasta.
Ingredients per 10
1 kg of rigatoni dry pasta
7 pork ribs
2 golden onions or 6 shallot
Organic extra virgin olive oil (to sautè)
2 kg peeled organic tomatoes
1 bay leaf if you like
salt and pepper
grated pecorino cheese
Sauté the onions chopped coarsely with organic extra virgin olive oil and.
When they are golden, add the ribs (chopped) and sausages (without skin).
When they turn into brown add a glass of red wine and let it cook about 10 minutes over high heat to dry alcool .
Add the tomatoes and simmer , season with salt and pepper , put in the bay leaf , cook at low temperature from now on.
The sauce have to be nice greasy. Cook as long as you can. From 90 minutes….
Then cook the pasta in salted water, drain and dress with the sauce.
At the end sprinkle with a generous amount of cheese.