Tagliatelle with pork
Description
The dish is prepared without unnecessary complications. Tagliatelle are rolled-up pasta balls, or rather pasta, and they are sold in this rolled form, making them easy to spot. Tagliatelle are much wider than spaghetti. They are originally part of the traditional Bolognese pasta recipe. You can also make them yourself from flour and 6 eggs, although rolling out the dough evenly and cutting it precisely without a special machine is quite difficult and requires skill. Therefore, for preparing tagliatelle with pork, I simply recommend using ready-made pasta. The finished dish can now be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
If you happen to have fatty pork, you can trim off the fat, fry it until crispy, and then use the rendered fat to cook the pork itself—this will make the meat more flavorful. Discard the cracklings (as shown in the photo).
- 3
Step 3
Cut the pork into small pieces and fry in the resulting oil.
- 4
Step 4
Once you've fried the pork, set it aside.
- 5
Step 5
Then, cut the onion into cubes and mince the garlic. Sauté in the same oil (adding more vegetable oil if necessary) with fennel seeds for about 10 minutes, until golden brown. Then pour wine into the onion and garlic mixture.
- 6
Step 6
Cook over medium heat until half of the wine has evaporated.
- 7
Step 7
Blend the canned (or fresh) tomatoes in a blender until smooth. If you used fresh tomatoes, remove the skin first.
- 8
Step 8
Add the tomato mixture to the frying pan.
- 9
Step 9
Then add the fried pork.
- 10
Step 10
Bring to a boil, then reduce the heat and simmer until the meat is fully cooked—about an hour, or even longer. Don't forget to season with salt and pepper, then cover with a lid.
- 11
Step 11
When half of the liquid has evaporated in the pan, you can start cooking the tagliatelle. They cook quickly. Then, drain the water and add them to the pork. Mix well and turn off the heat.
- 12
Step 12
You can serve the ready-made tagliatelle with grated Parmesan.