The recipe steps:
1. Cut the pork into very small pieces. Wash the celery and peel the carrot and the onion. Finely chop everything.
2. Heat a little olive oil in a casserole then sauté the onion, carrot and celery with the rosemary and bay leaf. Brown for a few minutes then add the meat and sauté over high heat for 2 minutes. Once the meat is nicely browned, lower the heat and add the white wine. Let evaporate.
3. Add half a glass of water (or broth), a pinch of salt and a pinch of chilli. Cover and cook for at least 40 minutes. Check regularly and add a little water as soon as the preparation becomes too dry.
4. When the sauce comes towards the end of cooking, cook the pasta in plenty of salted water. Once the pasta is cooked al dente, drain it then add it to the sauce where it will continue to cook. Mix well before serving with a little grated parmesan.
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