Fresh angel pasta

INGREDIENTS:

EVOO 

200g Pork belly ribs

1 kilo multi San Marzano tinned tomatoes or similar blended

2 garlic cloves

Salt and pepper

500g fresh or dried pasta.  We made  it with fresh Angel pasta that we bought in.

METHOD:

Start with just a dash of extra virgin olive oil in a large pot.  Add the pork belly ribs.  The thicker and meatier the ribs are from the pork belly.  It gives a great flavour to your sauce.  If you have some wine then add a glass now.  Once the alcohol has evaporated then add the blended tomatoes.  Then add the salt and pepper to taste and two crushed garlic cloves.  This sauce  can cook for a couple of hours so that the pork belly is completely tenderised and will just fall off the bone.  Remove bones and leave meat in the sauce.  The taste of this sauce is delicious.

Boil your pasta, drain and add the sauce and mix well.  Serve with the cheese of your choice ideally parmigiano reggiano or Pecorino Romano and put a basil leaf on top for decoration.  The flavours from the pork belly creates a flavour explosion in your mouth.  So good!  Some fresh Italian bread for dunking always goes down well with this dish.  What more could you want?  Una bottiglia Di vino Rosso e voila.

Enjoy.