Nonna Angelina’s spaghetti con quattro carne
Serves: 4 | Preparation Time: 15 mins | Cooking time: 1 hr mins
- 200g pork belly
- 200g Hazeldenes chicken wings
- 200g Farm88 lamb chops
- 200g Farm88 beef chuck steak
- 2 Italian pork sausages
- 2 tbsp virgin olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 x 680g jar Italian BIS passata
- 2 x 400g cans diced BIS tomatoes
- 500g Italian spaghetti
- handful fresh basil, to garnish
- crusty bread, to serve
- Start with a good-sized saucepan over medium heat and add the olive oil.
- Add garlic and onion and cook for a few minutes.
- Add all cuts of meat and brown off to seal all the goodness inside. Once meat is cooked off, remove and place in a dish on the side.
- Add passata and diced tomatoes to the saucepan and lower heat to a simmer, adding back just the beef chuck steak as it will take a little longer to break up. Add a pinch of salt and simmer for 30 mins.
- Maintaining a simmer, gradually add back the lamb chops and chicken, and shortly after, the pork belly. Add the sausage towards the end (to avoid it breaking up). This whole step should take 40 - 50 mins.
- Just before the sauce is ready, cook the spaghetti: In another pot, bring water to boil, adding a pinch of salt. Add pasta and cook for the time displayed on the packet (as all pasta varies). Once “aldente” (still a little firm), strain and then return to the same pot, leaving a little of the starchy water inside, as this will help the sauce attach itself to the spaghetti. Place back on stove and add a ladle or two of sauce over the spaghetti and stir whilst on heat for a minute. This allows the sauce to stick to the pasta and enhance the flavour.
- To serve, dish out pasta into individual bowls and place a little of the sauce (without meat) on top and garnish with some fresh basil, ripping the leaves to release the aroma. Place all meats in a central bowl for everyone to serve themselves and add to their pasta. You will experience a combination of flavours you have never tasted before by just blending these four secondary cuts of meat together.
- Don't forget the fresh, crusty bread for “la scarpetta”. This is the term we Southerners use to mop up the sauce left on your plate and shows that you truly enjoyed the meal!