Pappardelle with Pork Tenderloin Ragu

Step 1

Mix together all the ingredients for the dough.  You can do it by hand, but I like using a blender.  It's fast.When the dough comes together into a ball, cover with plastic wrap and refrigerate.

Step 2

Dice all the ingredients for the soffritto and try to make the pieces all the same size.  Prepare your pork tenderloin by mixing the dried spices.  Put the spices on a piece of wax paper or parchment. Drizzle the tenderloin with some olive oil and rub in the minced garlic.  Now roll the tenderloin in the spices.Cut the tenderloin into small cubes about 1 inch in size.  Place in a hot pan that has 2 tbsp of olive oil.  Salt and pepper the meat again and let brown.After a few minutes add the soffritto mixture and let cook for 2 minutes.Deglaze pan with wine.Add tomatoes and tomato puree. Mash whole tomatoes with the back of a fork, but leave chunks. Bring everything to a boil.  Cover and cook over medium/low heat for 1 1/2 hours.  Sauce should be thick.

Step 3

Bring a large pot to boil.When it boils add enough salt so that it tastes like the sea. :)Add the pasta.  Fresh pasta only needs to cook for a few minutes.Drain well.Put the pasta into the sauce pan and toss.Serve with fresh parmesan and chopped parsley.  Drizzle with some olive oil.