Orecchiette with pork ragù and ricotta salata

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Pork tenderloin100 g
• Tomato passata150 g
• Onion20 g
• Extra virgin olive oil1 teaspoon
• Ricotta salata10 g
• Red wine50 ml
• Bay leavesto taste
• Saltto taste

Contains: gluten, lactose, sulphites,

Method

1. Trim any membrane from the pork fillet and chop the meat with a knife, first into slices, then strips, then pieces of a few millimetres. Peel and finely chop the onion.
2. Heat the olive oil in a deep frying pan over medium heat and soften the onion for 4–5 minutes, until translucent; add the meat and brown it for 5 minutes, stirring, until golden and no longer pink.
3. Deglaze with the red wine over high heat and let it bubble for 1–2 minutes; add the tomato passata, a bay leaf and a pinch of salt, cover and cook over low heat for 40 minutes, until the ragù is thick and dark. Add a splash of water if it dries out too much.
4. For the last 15 minutes bring the pasta water to the boil, salt it and cook the orecchiette until al dente.
5. Remove the bay leaf from the ragù, drain the orecchiette and toss them in the sauce for a minute; serve topped with the grated ricotta salata.