Spaghetti alla Chitarra with Classic Abruzzese Ragu

Ingredients

• For the pasta:
• 3 1/4 cups flour (or semolina), plus more for dusting
• 4 eggs
• 1 pinch salt
• For a classic Abruzzese ragu:
• 1-2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 ounces (50 grams) guanciale, chopped (or pancetta if you don't have this)
• 14 ounces (400 grams) meat (pork, veal and lamb), chopped into 1 inch cubes
• 1/2 cup (125 ml) red wine
• 14 ounces (400 grams) diced canned tomato or tomato passata (puree)
• 1 cup (250 ml) water or as necessary
• 1-2 pinches salt

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