Pasta with Hearty Meat Sugo

Pasta dishes are simply always delicious!

Info: Sugo is the Italian word for a hearty meat sauce for pasta. You can use pork fat or any other meat, enrich the sugo with tiny cubes of carrots and celery. The longer it is left to simmer, the more intense its taste.

Grated cheese can be used according to taste. It complements the flavors and brings them to new harmony.

Finely dice the onions and steam them in hot oil in a large deep frying pan or in a shallow saucepan, but do not let them brown. Finely dice the bacon and add. Do not fry until crisp, but very gently. Add the diced garlic and the finely chopped rosemary needles. Add the thyme and fennel and sauté. Finally, add the diced salami and the minced pork. Then increase the temperature so that the meat sizzles just right.

When it has become crumbly, add the tomato pulp and the paradeis pulp. Add the parsley stalks (pluck the leaves and put them aside) tied together.

Pour in the red wine little by little when the sauce starts to thicken. Let the sauce simmer on low heat for at least half a minute, for a full minute, or even 120 minutes with the lid loosely on. Check from time to time and dilute with a dash of tap water or red wine in case too much liquid is lost.

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