Fileja alla Calabrese

Method

Heat the olive oil in a large heavy-bottomed pot and brown the diced pork shoulder and ribs on all sides, then remove and set aside. In the same pot, sauté the chopped onion until softened, add the minced garlic and peperoncino, stirring for one minute until fragrant. Return the meat to the pot and stir in the tomato puree, cooking for two minutes to caramelize slightly. Pour in the passata and water, season with salt and pepper, then bring to a simmer. Cover and cook on a low heat for two to three hours, stirring occasionally, until the meat is extremely tender and the sauce has reduced and thickened considerably. Meanwhile, bring a large pot of salted water to the boil and cook the fileja pasta until al dente, then drain and toss through the meat ragù. Serve immediately with grated pecorino Romano cheese.