Pasta e Patate alla Napoletana

Method

1. Peel the potatoes and cut them into rough 2 cm cubes.
2. Cut the lard into small cubes.
3. In a pan, heat a drizzle of olive oil and brown the lard cubes.
4. Add finely chopped celery, carrot and onion, and sauté until fragrant.
5. Add the potato cubes and sauté briefly, being careful not to burn them.
6. Add a whole sprig of rosemary.
7. Add the rinsed and scraped Parmesan rind.
8. Add the tomato paste dissolved in a little hot water.
9. Season with salt and pepper.
10. Cover and cook over low heat for about 30 minutes.
11. After 30 minutes, remove the rosemary sprig and mash some of the potatoes in the pot using a wooden spoon or potato masher. Stir well.
12. Add enough hot water to achieve a soup-like consistency.
13. Add the mixed pasta and cook until al dente.
14. Serve with a drizzle of raw olive oil.