55 Minutes

linguine pasta (or spaghetti), 6 oz
ground pork, 1,4 oz
tomatoes (better if “Vesuviano” quality, called “pomodorino del piennolo del Vesuvio PDO”), 4
carrots, 2
Parmigiano reggiano cheese, 1,7 oz
onion, ½
salt to taste
extra virgin olive oil
red chili
freshly ground black pepper
red wine (we recommend “Aglianico of Taburno” but you can use the one you prefer), 1 glass


Wash the tomatoes and cut into two parts. Washed, peeled and chopped carrots and celery, then chop the onion and fry it all in a little oil. When the onion becomes amber, add the red chili and tomatoes.
Let cook for 10 minutes over low heat, then add the ground pork and salt. Stir over high heat for a few minutes, then add half a cup of water and cook slowly for 20 minutes with a lid.
So let cool air for 10 minutes and remove the tomatoes, then resume cooking, add-ing a little of red wine, and when completed it will be completely shaded.
In the meantime, boil the water for the pasta, add the salt and the linguine according cooking time (10 minutes).
Prepare the wafer by placing the grated Parmigiano cheese evenly on a hot frying pan for a few minutes until lightly golden, and with a spoon, gently turn it and cook the other side.
Once ready, place it on a glass until it cools down, so you get a waffle. When the pasta is ready, drain and add to the sauce tossing for a few minutes.
Serve on parmigiano cheese wafer. Buon appetito!

Thanks to: Agostino Coppola, FoodBloggerCA