The popular Italian tagliatelle pasta goes well with any food. A very satisfying dish is also obtained with pork. I offer an original recipe for pork tagliatelle.
Tagliatelle are rolled balls of pasta, or rather pasta, they are sold in the same rolled form, they are easy to notice. Tagliatelle is much wider than spaghetti. They are originally present in the bolognese pasta recipe. You can also cook them yourself - from flour and 6 eggs, only rolling out the dough is very difficult, and even cutting without a special machine also requires skill. Therefore, for cooking tagliatelle with pork, I just advise you to use ready-made pasta.
Purpose: For lunch / For dinner / For a banquet table
Main ingredient: Meat / Pork / Pasta
Dish: Hot dishes
- Pork - 800 Grams
- Canned tomatoes - 400 Gram
- Olive oil - 4 Tbsp. spoons
- Onion - 2 Pieces
- Garlic - 2 Cloves
- Red Wine - 250 Milliliters
- Tagliatelle - 800 Grams
- Spices - - To taste
- Fennel seeds - 1 Tbsp. spoon (to taste)
Number of Servings: 5-6
How to make Pork Tagliatelle
Prepare all the ingredients you need. If you come across fatty pork, you can cut off the fat, fry it to the state of cracklings, and fry the pork in the resulting fat - so the meat will be more aromatic. Throw away the greaves themselves (as in the photo). Cut the pork into small pieces and fry in the resulting oil. As soon as fry the pork, set it aside. Then, cut the onion into cubes and chop the garlic. Fry in the same oil (add more vegetable oil if necessary) with fennel seeds for 10 minutes, until golden brown. Then pour wine into the onion and garlic. Cook over medium heat until half of the wine has evaporated.