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Rigatoni with calf’s intestines

Ingredients for six persons:
  • 600 grams of rigatoni
  • 2 kg of calf’s intestines
  • 1 clove of garlic
  • 1 stick of celery
  • Roman pecorino cheese
  • Half carrot
  • Lard
  • Tomato sauce
  • Wine
  • Oil
  • Salt pepper
Cut the meat into little pieces and tie the ends of each to form a ring. Fry in the lard the carrot, the onion, the garlic, and the celery and add the intestines. Fry the rings of intestine in the lard, diluting with half glass of red wine. Leave it flavour for some minutes and then add the tomato sauce, salt and pepper. Leave the sauce cook for about 2 hours. Then cook the pasta and drain it al dente. Pour it into the pan with the sauce, taking care not to break the rings. Serve with Roman pecorino cheese.

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