Objevte nové recepty Nejen na pánev!


90 minutes
4 servings
with meat


olive oil
500 g pork neck with bone
1 onion, finely chopped
150 ml of dry white wine
2 cans of canned tomatoes
2 tablespoons tomato passata
1 handful of basil leaves
salt and freshly ground pepper
800 g Adriana Torti
Parmesan cheese shavings


Do you feel like something really good? Then try Adriana Torti with an honest ragout. Heat the olive oil in a pot and fry the meat on all sides until browned. Remove the meat from the pot and add onion; fry until golden. Add dry wine and cook to reduce. Then, mix in the tomatoes and passata. Add the browned meat and cook on a low heat for at least 1.5 hours until tender. If necessary, add a little bit of water. Once the meat is tender, remove the bone and add it to the sauce. Add fresh basil leaves and season with salt and pepper to taste. Cook the pasta in salted water according to the instructions on the package, strain, and combine with the sauce. Serve with freshly grated Parmesan cheese. A delicious feast can begin.

Used in the recipe