Sauteed Rigatoni

Preparation:

Preparation: Characteristic of this dish is the combination of domestic and wild meats, including the dormouse which in Calabria, as well as in some places in the Campania hinterland, is widely esteemed. Pour the oil and the suet into a large earthenware pan, fry the finely sliced onion and add the meat cut into small pieces but not boned. Wet, a little at a time, with red wine. When it has completely evaporated, add a little water, the small bunch of parsley and the bay leaf tightly tied with a cotton thread, the salt and the chopped chillies. Once cooked, remove the bundle. Boil the rigatoni al dente in lightly salted water, drain, pour into the pan, turn carefully, sprinkle with pecorino cheese, sauté over the heat for a few minutes and serve together with the meat.