Experience rustic Tuscan flavors by cooking Pici al Ragu di Cinta Senese, featuring thick, hand-rolled pasta and a savory pork sauce. Originally made with Cinta Senese, a special Tuscan pig, it can also be prepared with regular pork loin. Enjoy this unique dish in your kitchen!

A close up of a dish with pici with Cinta Senese ragu, a handmade pasta shape that resembles thick irregular spaghetti, seasoned with a red ragù of pork loin and pork sausages.

Pici with Cinta Senese Meat Sauce

Guido Pasquariello

This dish combines thick, hand-rolled pasta with a rich, savory pork ragu sauce from Cinta Senese Pig. It is a traditional Tuscan dish, perfect for a substantial dinner that warms the heart and the palate.

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Prep Time 20

Cook Time 2 30

Course First Course

Cuisine Italian

Servings 4 people

Equipment

Knife
Skillet
Large pot

Ingredients

3 ⅓ cups of fresh pici pasta or thick spaghetti
1 ⅛ pounds of pork loin Cinta Senese, if available
1 ⅛ pounds of Cinta Senese sausage or any Italian sausage
3 ½ ounces of red onion
3 ounces of carrots
3 ounces of celery
4 bay leaves
4 juniper berries
⅔ cup of red wine
3 cups of tomato puree
⅓ cup of extra virgin olive oil
Salt to taste
Pepper to taste

Instructions

Prepare Vegetables: Finely chop the celery, carrots, and onion. Sauté them in a large pot with olive oil, bay leaves, and crushed juniper berries.
3 ½ ounces of red onion, 3 ounces of carrots, 3 ounces of celery, 4 bay leaves, 4 juniper berries, ⅓ cup of extra virgin olive oil
Cut and Cook Pork: Slice the pork loin into ½ cm thick slices, then into strips and cubes of the same thickness. Add the pork cubes to the pot, increase heat, and brown the meat.
1 ⅛ pounds of pork loin
Add Sausage: Remove the casing from the sausage, crumble it, and add it to the pot. Cook until the released liquid evaporates.
1 ⅛ pounds of Cinta Senese sausage
Deglaze with Wine: Pour red wine over the meat and let the alcohol evaporate. Then add the tomato puree, salt, and pepper. Cover and simmer on low heat for at least 2 hours or until the sauce thickens.
⅔ cup of red wine, Salt, Pepper, 3 cups of tomato puree
Cook Pasta: Boil the pici in salted water until al dente. Drain and mix them directly into the pot with the ragu sauce.
3 ⅓ cups of fresh pici pasta
Serve: Serve the Pici al Ragu di Cinta Senese hot and enjoy the blend of flavors.

Notes

If Cinta Senese pork is not available, you can substitute it with any high-quality pork loin for the sliced pork and any Italian sausage for the Cinta Senese sausage. These substitutes will still provide a rich and savory flavor to the ragu sauce.
If fresh Pici pasta is not available, you can use thick spaghetti as an alternative. It will mimic the texture and heartiness of Pici, ensuring a similar taste experience.
Store any leftover sauce in the fridge for 3-4 days or freeze it.
Cinta Senese is a unique Italian pig breed, known for its dark coat with a distinctive white belt. Rediscovered by dedicated farmers, it’s now a protected Tuscan delicacy.

Savoring Tradition: Pici Pasta with Cinta Senese Ragu

This recipe for Pici al Ragu di Cinta Senese holds a special place in Italian cuisine for several reasons.

Firstly, it represents the essence of traditional Tuscan pasta dishes, showcasing the region’s rich culinary heritage. The handmade pici pasta, with its thick and irregular shape, embodies the rustic simplicity that is characteristic of Tuscan cooking.

Secondly, the use of Cinta Senese pork in the ragu sauce elevates the dish to another level of flavor and authenticity. This special breed of pig is deeply rooted in Tuscan agriculture and adds a unique and savory element to the sauce.

Overall, Pici al Ragu di Cinta Senese is not just a meal; it’s a culinary journey through the heart of Italy, where each bite tells a story of tradition and craftsmanship. If you’re intrigued by the flavors of Tuscany, be sure to explore other typical dishes from Siena City.