Ingredients For 4 people: 400 g. thick noodles (number 4) 250 g. pork chop, cut into pieces 1/2 rabbit cut into pieces 1/4 chicken, cut into pieces (optional) 1 large onion 2 ripe tomatoes, grated 1 green pepper 1 clove of garlic 100 ml. stale wine 1 l. meat broth Extra virgin olive oil Salt Black pepper A sprig of rosemary (optional) Saffron (optional) Necessary tools: Clay pot (or large pan) and mortar (optional). Preparation time: 1 hour and 15 minutes Difficulty: Easy Instructions In a large clay pot or frying pan, add a drizzle of olive oil and fry the ribs, rabbit and chicken (if using) until golden brown. Remove the meat and put it to one side. In the same pan, sauté the chopped onion, chopped green pepper and minced garlic. Simmer until the vegetables are soft. Add the grated tomato and cook for about 10 more minutes, stirring occasionally, until the tomato loses its water. Then pour in the stale wine and let the alcohol evaporate. And now, add the reserved meat to the pan and stir everything well. In a small pan, without oil, toast the noodles on medium heat, stirring constantly so they don't burn. This technique concentrates the flavour of the noodles. Pour the hot meat broth into the pan, enough to cover the noodles. Season with salt and pepper and add the rosemary sprig and saffron, if using. When the broth starts to boil, add the noodles and cook on medium heat for about 15 minutes, or until they are cooked and have soaked up the broth. Stir occasionally so they don't stick. Once the noodles are cooked, remove the pan from the heat and let it stand for about 5 minutes before serving. Presentation and recommended dressings Serve the noodles directly in the clay pot to keep them warm. You can accompany them with a pinch of garlic and parsley (optional). Other related recipes Rice casserole Escudella i carn d'olla Fish stew Noodle casserole with beans Fried noodles