INGREDIENTS
1 serving
extra virgin olive oil
1 small
onion
2
carrots
2
celery stalks
1 cup
prosciutto
1 cup
mortadella
2 cups
ground pork
2
pork rinds
1 serving
chicken stock
1/4 cup
tomato sauce
1 serving
sea salt
2 tbsp
unsalted butter
1 serving
parmigiano reggiano
1 serving
pasta
1 serving
extra virgin olive oil