Pasta with cinnamon spiced pork ragu from Friuli Venezia Giulia.

5 from 19 votes

Despite the use of unusual spices, or maybe because of them, this pasta with pork ragu is outstandingly delicious. It’s also pretty easy to make.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: Friuli Venezia Giulia, Italian, Northern Italy

Keyword: cinnamon, pasta, pork ragu, ragu, white ragu

Servings:

Calories: 651kcal

Author: Jacqui

400 g tagliatelle (14 oz) You can also use pasta tubes or other pasta ribbons
400 g pork tenderloin (14 oz) or shoulder
1 onion peeled and finely chopped
30 g butter (1oz)
1 bunch herbs (marjoram, rosemary, thyme, sage, bay leaf) . I used fresh herbs except marjoram. Y
½ glass white wine
2 eggs
45 g Montasio or Parmigiano grated
salt for pasta and to taste
black pepper to taste
1 teaspoon cinnamon powder
2-3 cloves or 1 teaspoon clove powder

Cut the meat into small pieces and brown it in melted butter in a deep frying pan or iron skillet (I used my Dutch oven).
Stir, then lower the heat, add salt, pepper, cloves and cinnamon. Pour in the wine and continue cooking.
Peel and finely chop the onion. Wash and chop the herbs (if fresh) except the bay leaf.
Reduce some of the liquid over a moderate heat then add the finely chopped onion and the bunch of aromatic herbs, cover and cook, slowly and for about 45 minutes to one hour.
Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
Break the eggs into a bowl and beat with a pinch of salt.
Drain the pasta and add it to the pan with the meat sauce, mix together well . Add the beaten egg a little at a time whilst stirring continuously until all the pasta is coated with the eggs and sauce.
Serve immediately with the grated cheese.

I used a mature Montasio for this recipe. However, you can also use Parmigiano or grana.

This recipe can also be made with dried pasta tubes such as penne or rigatoni or even spaghetti.

Tenderloin cooks faster so if using another cut of pork you may need to increase cooking time for the meat to be soft and tender.