#124 A recipe for maccheroni

Hello friend,

It's a few days before we leave on our Australian holiday and I feel like making maccheroni for lunch. I’ve already thawed out some mince meat from my freezer (it’s cinghiale or wild boar from my husband‘s last hunt of the season.)

It still surprises me that the island is so overrun with wild pigs that they have opened up the season for them throughout the year. 

I need to make some ragu sauce, but a sauce made with only pork is too heavy, so I’ll go around the corner to my local butchers and get half a kilo of veal mince to mix with the pork. 

A few steps further down the street is my local forno, so I go to buy half a kilo of fresh bread. It’s Saturday, so I know they will have fresh maccheroni pasta. Saturday lunches are usually more substantial than during the week. 

I buy half a kilo of long-shaped fresh pasta al uovo, which nearly doubles when cooked. In my kitchen, I start my ragu Bolognese sauce.