Pasta With Pork Cheek Stew

Time	Servings	Difficulty
2:10	2	Medium

Introduction

To share

Pasta is life… and this recipe for pasta with pork cheek ragout is comforting, delicious, fragrant and above all Italian! Mamamia is even better than a bolognese sauce because the cheek is super tender, it has been cooked slowly in a tasty tomato sauce and goes really well with a good dish of pasta.

The extra thing:

Preparing the day before is even better for the flavors to develop
Serve with fresh homemade pasta

Ingredients

	600g pork cheek à faire préparer par le boucher
	400 g crushed tomatoes
	1 shallot
	1 stalk of celery
	1 carrot
	1 bay leaves
	2 tbsp thyme
	10 cl red wine
	1 bird pepper
	1 pinch sugar
	3 tbsp olive oil
	250 g dry pasta
	2 tbsp grated parmesan

Instructions

1	Pork cheek stew Peel and chop the shallot, celery and carrot together. To book. Cut the pork cheeks into 4. Set aside.
2	Pour the olive oil into an ovenproof casserole dish and bring to medium heat. Add the shallot-celery-carrot mixture and mix. Incorporate the pieces of cheeks and brown on all sides.
3	Pour in the wine and let it reduce, then add the bird’s eye chili, bay leaf and sugar. Mix and pour the crushed tomatoes. Leave to simmer and preheat the oven to 160°C. Bake covered for 2 hours, stirring occasionally.
4	The meat should be tender and fray easily with a fork. If the sauce seems too thick, add a little water. Adjust seasoning.
5	Finish the dish Cook the pasta for the time indicated on the package if it is not fresh pasta. Drain.
6	Serve the pasta with the ragout on top and freshly grated parmesan.