Maccheroncini al vesuvio
Instructions
In an earthenware bowl set with oil and lard the thin chopped onion, the celery into small pieces and pure carrot sliced thinly.
Add the meat, salami and ham in small pieces, cover with water and cook over low heat.
When the water is completely evaporated, stir the sauce, add salt and pepper, even a glass of water and continue cooking for another 30 minutes to fire always low.
Finally add the drained corn from its liquid, tomato sauce and cook for 15 minutes before pouring it over boiled macaroni al dente in salted water.
Serve with plenty of Parmesan or pecorino cheese.
Ingredients and dosing for 4 persons
- 400 g of pork
- 2 onions
- 4 tablespoons of olive oil
- 30 g of lard
- 30 g of salame napoletano
- 30 g of ham
- 1 carrot
- Celery
- Tomato sauce
- Salt
- Pepper
- 1 box of corn
- 400 g of type pasta macaroni
- Abundant of parmesan cheese (or cheese dessert)