Buon appetito!
Ragout of pork cheeks
made by Timon Michiels
Ingredients
4 persons
- 800 grams of pork cheeks
- June 1st
- 2 celery stalks
- 1 carrot
- 2 cloves of garlic
- 1 tablespoon Elvea Tomato Concentrate
- 1 glass red wine
- 3 sprigs of thyme
- 1 cube beef broth
- 1 bottle Elvea Passata Natural
- 300 grams spaghetti
- olive oil
- pepper
- salt
- fresh basil
- grated Parmesan cheese
- breadcrumbs
Preparation
-
1
Finely chop the onion, celery, carrot and garlic.
-
2
Season the pork cheeks with salt and pepper and brown them all around in a dash of olive oil. Add the chopped vegetables and fry briefly with the Elvea tomato paste.
-
3
Make the broth with 1 cube of beef stock.
-
4
Deglaze with a splash of red wine and add the thyme, broth and Elvea passata. Simmer gently until the cheeks are nicely tender after about an hour and a half.
-
5
Meanwhile, cook the spaghetti. Ladle some of the sauce along with a ladleful of cooking liquid into a pan, mix in the pasta and reduce briefly so that everything binds nicely.
-
6
Top with basil, parmesan and crispy fried breadcrumbs.
