Egg Chitarrina abruzzese with chocolate

  • Difficulty


  • 300 g Chitarrina Abruzzese n° 399 all’uovo
  • 10 g bitter chocolate
  • 300 g pork off the bone, minced
  • 1 onion
  • 2 dl red wine
  • 1 tbsp sugar
  • 1 pinch cinnamon powder
  • salt and pepper
Chitarrina Abruzzese n° 399 all’uovo


Peel the onion, slice it finely, place it in a saucepan and fry it until soft with a dash of oil; then add the minced meat, let it flavour for a few minutes and add the wine a bit at a time, letting it evaporate; add the canned tomato, diluted in 3 dl of warm water and a pinch of salt and pepper, simmer over a very gentle heat, covered, for an hour, ladling it with cool water if necessary.When cooked fold in the flakes of chocolate, the sugar and the cinnamon. In the meanwhile bring to the boil a pan with plenty of salted water and toss the pasta in it, cook until al dente and then drain it, arrange it in a serving dish, dress it with the ragù and serve immediately.