Buon appetito!
Ragout of pork cheeks
made by Timon Michiels
Ingredients
4 persons
- 800 Gram Pork cheeks
- 1 onions
- 2 Stems celery
- 1 roots
- 2 cloves look
- 1 tablespoons Elvea Tomato Concentrate
- 1 Scheut Red wine
- 3 twigs thyme
- 1 block Beef broth
- 1 flesh Elvea Passata Nature
- 300 Gram 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.
