Fusilli with Ragù

Name: Fusilli with Ragù
Yield: 6
Ingredients: 12 oz of fusilli pasta; 10 oz of pork belly; 4 cloves of garlic, minced; 1 medium onion (100g), finely chopped; 2 sprigs of fresh rosemary; 1 stalk of celery, cut into small pieces; 1 medium carrot (120g), finely chopped; 1 tablespoon of salt; 1 teaspoon of dried oregano; 2 cans of tomato puree, drained and cut into small pieces

1
12 oz of fusilli pasta
2
10 oz of pork belly
3
4 cloves of garlic, minced
4
1 medium onion (100g), finely chopped
5
2 sprigs of fresh rosemary
6
1 stalk of celery, cut into small pieces
7
1 medium carrot (120g), finely chopped
8
1 tablespoon of salt
9
1 teaspoon of dried oregano
10
2 cans of tomato puree, drained and cut into small pieces

Ingredients

1
12 oz of fusilli pasta
2
10 oz of pork belly
3
4 cloves of garlic, minced
4
1 medium onion (100g), finely chopped
5
2 sprigs of fresh rosemary
6
1 stalk of celery, cut into small pieces
7
1 medium carrot (120g), finely chopped
8
1 tablespoon of salt
9
1 teaspoon of dried oregano
10
2 cans of tomato puree, drained and cut into small pieces

Directions

1
Fry 3 liters of water and 1 tablespoon of salt in a large pot at high heat
2
Cook the fusilli pasta until al dente (about 10 minutes)
3
In a medium-sized pot, sauté all ingredients except for the tomato, stirring occasionally, until the meat loses its red tone (about 10 minutes)
4
Add the canned tomatoes and stir well
5
Reduce heat, cover, and cook until the vegetables are tender (about 20 minutes)
6
Drain the pasta, transfer it to a medium-sized bowl, combine with the meat sauce, and mix well
7
Serve immediately
8
293 calories per serving