Ristorante Nuova Roma
Ingredients and quantities

Quantities for 4 people:

  • 350g fresh gramigna egg pasta
  • 500g fresh sausage
  • 100g neck of pork
  • 100g chopped vegetables (mixture of onion, celery and carrot)
  • 2 large tablespoons tomato concentrate
  • 100g olive oil
Accompanying wines:
Colli Bolognesi DOC Barbera

Fresh gramigna pasta with sausage sauce

Type of recipe: First courses

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Preparation method:

For the sausage sauce: in a pan fry the chopped vegetables in olive oil until soft. Add the minced neck of pork and cook for 10 minutes, then add the crumbled sausage and cook for a further 20 minutes. Add the tomato concentrate diluted in a glass of warm water. Cook for approx. 2 hours over a low heat.

Bring to the boil a large pan of salted water and drop in the fresh gramigna pasta. Boil for about 5-10 minutes, drain and top with the sausage sauce. Serve hot.

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