Spirals Al Sugo

For the spirals al sugo, cut the pork nut into 1 cm cubes. Peel and chop the carrot, coarsely dice the onion.

Sauté the meat, vegetables and tomato puree in hot oil over medium heat for 5 minutes until soft, the meat should not take too much color. Pour in the wine. Add the pelati, bones and rosemary and cook the sugo gently over low heat, stirring occasionally, for about 1 hour. When finished, the meat should be nice and tender. Remove the rosemary and bones and season the sauce with salt as well as pepper.

Bring plenty of salted water to a boil and cook the spirals in it until al dente.

To serve, either mix the spirals with the sauce or arrange the pasta on warm plates and pour enough sauce. Sprinkle the spirals al sugo with Parmesan cheese.

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