Ragù or ragoût - does it really matter if it tastes good?One is Italian and the other is French. Both are stew-like and saucy, and both usually involve some form of meat. This one has pork and dances over thick, tender tagliatelle (or it’s wider sibling, papardelle). So we'll go with the Italian: ragù. This is a very modern take on ragù al cinghiale - a hearty wild boar dish that you can find on most menus in Italian hill country between Florence and Rome. We are using pork shoulder in the form of “country style ribs” (which are not ribs at all) and mushrooms and fish sauce to make up for the strong flavor of boar - all balanced by a healthy dose of citrus, basil, and sweet peppers. This dish is teaming with umami flavor and rests nicely on a chewy, wide noodle.

This recipe comes from the countryside, farmers used to prepare it after butchering the pigs

7: Done!

A creamy pasta dish with bacon and vegetables. Easy to make and super delicious!

I referred to cookbooks by famous chefs, but adjusted the amounts to my taste.I used canned tuna here, but you can use other ingredients instead. I often use grilled white fish or chicken. Recipe by hiro51094

I was just thinking of flavours that I like together, I wanted to create a pasta recipe with them .They worked out well .

My mum's Classic recipe with a tiny twist #bolognese