Serves: 4
Total Calories: 737
1 In a medium saucepan, cook the onion in the oil over medium heat until the onion is tender and golden, about 10 minutes. Add the pork and cook, crumbling the meat with the back of a spoon, until lightly browned. Season with salt and pepper to taste.
2 Add the wine and bring to a simmer. Cook until most of the wine has evaporated.
3 Stir in the tomato puree, tomato paste, and water. Turn the heat to low and cook 1 hour, stirring occasionally, until the sauce is thick.
4 Stir in the chocolate, sugar, and cinnamon until the chocolate is melted. Taste for seasoning.
5 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
6 In a large warm serving bowl, toss the pasta with the sauce. Add a little of the reserved cooking water if needed. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tagliarini with Abruzzese Chocolate Ragù recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
