Pasta with Pork Ragù, 'Nduja and Onions

Method

1. Heat oil in a casserole over heat.
2. Add sliced garlic and sliced chili (with seeds) and sauté briefly.
3. Cut pork capocollo into small cubes.
4. Add crumbled sausage meat and capocollo cubes to the pan.
5. Add pancetta cubes and brown all the meat well until the liquids have evaporated.
6. Deglaze with wine and let it evaporate completely.
7. Slice the onions.
8. Dissolve tomato concentrate in a little water (or use 2-3 tablespoons of passata) and add to the pan.
9. Roughly chop 'nduja and add it.
10. Add the sliced onions (the ratio of meat to onions is roughly 1:1, adjust to taste).
11. Season with a little salt – be careful because the cured meats are salty.
12. Reduce heat to minimum, cover partially, and cook for about an hour, adding a splash of water if it becomes too dry.
13. Cook pasta (mezze maniche) in boiling salted water until al dente.
14. Transfer some of the sauce to a pan.
15. Drain the pasta slightly early and finish cooking it in the pan with the sauce.
16. Add spicy provolone cheese: a little in the pan and some grated fresh over the plate.
17. Serve immediately.