Recipes

Busiate with pork gravy

Ingredients

FOR THE PASTA:
- 1 kg of durum wheat flour
- 20 gr of salt
- 1 buso or wooden skewer
- water as needed

FOR THE CONDIMENT:
- 1 L of tomato sauce
- ½ kg of pork meat
- 2 onions
- 25 gr of tomato extract
- 2 bay leaves
- a few leaves of basil
- ½ glass of white wine
- olive oil
- salt
- black pepper

Preparation

PASTA
Knead the flour by adding warm water, mix the dough giving it the shape of long breadsticks to be cut into sections of about 10 cm. Wrap one section of the dough around the skewer. Allow the dough to properly stick, then take out skewer and allow pasta to dry.

CONDIMENT
Brown the onion with oil for 5 minutes, add meat. After about 10 minutes, add tomato paste and wine until it evaporates. Lastly, add the remaining ingredients (except basil) and the tomato sauce. Salt, pepper and bring to a boil, then lower the flame and cook at a very low flame for at least 4 hours (8 would be ideal), dilute, if necessary, with half glass of water every now and then. Boil the busiate in salted water, take out once al dente and season with the pork gravy and the fresh basil leaves.