A playful twist using angel hair maccheroncini from La Pasta di Aldo.
Serves 2 to 4
Ingredients
100ml Extra Virgin Olive Oil
½ Carrot (grated)
½ Brown onion (finely diced)
1 Celery stick (finely diced)
2 Garlic cloves (crushed)
100g Nino’s pork sausage meat
100g Chicken livers (trimmed and finely diced)
25g Dried porcini
50ml Red wine
50ml Masala
250g Agrigenus San Marzano tomatoes (crushed by hand)
1 Bay leaf
Grana Padano (grated)
Method
Starting with your ragu, heat a pot over low heat with a drizzle of olive oil. Add your carrot, onion and celery and cook until tender. Add the pork sausage and continue to cook, continuously stirring to ensure the meat browns and breaks down. You don’t want clumps of pork sausage. Once meat is cooked, add in the chicken livers and brown.
While ragu is cooking, bring 250ml of water to the boil and pour over the porcinis in a bowl, allowing them to rehydrate. Once rehydrated strain the porcinis and finely chop, retaining the porcini stock in your bowl.
As the chicken livers are browned and all moisture has evaporated from the pot, add the garlic and cook for thirty seconds. Next, add your red wine, diced porcini and masala and cook until reduced by half. Next, pour in the tomatoes and porcini stock along with the bay leaf.Bring to a simmer and allow to cook for about 2-2.5 hours.
As the ragu comes to an end of cooking, bring a pot of salted water to the boil and cook the Maccheroncini according to the packet directions.
Once pasta is cooked, strain and toss with the ragu along with a touch of the pasta water and a little Grana Padano.
Serve topped with grated Grana Padano and a drizzle of extra virgin olive oil.
