This pasta sauce is made with middle white pork, slow-cooked with Tuscan Pancetta, wild fennel and rosemary.
We suggest serving this Ragu with Rigatoni.
At home preparation (for 2):
Bring a large pot of well salted water to boil. Cook 200 grams pasta for the amount of time specified on the package. While pasta is cooking, empty half the jar of sauce into another pan, and warm over medium heat. When the pasta is al dente, drain, reserving a cup of the cooking water. Add the pasta and a little of its cooking water to the pan of warm sauce. Stir or toss thoroughly, incorporating more water to loosen if necessary.