Cooks in: 1h
Levels: Medium
Serves: 8
List of Ingredients
- 19 OZ. of fettuccine
- 1lb 8 OZ. of tomato passata
- 12 OZ. of pork sausages
- 12 OZ. of ground pork shoulder
- 1 onion, finely chopped
- 1 garlic clove, skin on
- Extra virgin olive oil
- 1 sprig rosemary
- 1 strand sage
- 2 pieces celery stalk
- Salt
Method
1
To make fettuccine, first place one sprig of rosemary and one of sage between two pieces of celery to allow the flavors to meld. Peel and crumble the meat of 12 oz fresh sausage.|In a pressure cooker, fry one finely-chopped onion in 4 tbsp oil, the herb bundle, and one clove of garlic with its skin on. Gather together the sausage meat, mix to prevent discoloration, then add 12 oz ground pork shoulder.|Also add 1 lb 8 oz passata, diluted with 12 oz water, and season lightly with salt. Seal the pressure cooker and cook the ragù for 40 minutes from when the valve begins to whistle.