First, cut the pork cutlets into strips. Cut the onions into small cubes, peel the carrots and cut them into cubes of about 1/2 cm.
Slowly fry the onions and carrots in a pan in hot oil until they have taken on a little color. Then fish the vegetables out of the pan and put them into a saucepan.
Sauté the meat in batches in the pan, adding the flour for the last portion and deglazing with about 250 ml of water.
Add salt, pepper and soup powder and dried or fresh basil and simmer for about 20 minutes.
Place a large pot of salted water for the pasta, cook the pasta and serve with the ragout.
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