The quick and easy recipe for all occasions. In our country, from north to south and from east to west, every region, province or municipality boasts its own ragout sauce. Made with different meats and ingredients, various techniques and cooking times, yet with a common big project: make pasta the queen of the table
- 360g tortiglioni Antiche Tradizioni di Gragnano
- 250g peeled tomatoes
- 2 cloves
- 2 bay leaves
- 5 glasses of red wine
- 200g minced beef
- 1 onion
- 2 celery stalks
- 3 tbsp extra virgin olive oil
- 2 carrots
- 100g pork sausage
Finely chop the onion, already peeled. Carefully clean the carrots and celery, and chop also these
vegetables. Put everything into a pan with olive oil and sauté over high heat, stirring often with a wooden spoon.
Peel the sausage, press the flesh and add to the pan.
Add minced beef and bay leaves, previously washed and dried. Turn up the heat, brown for 5 minutes, and then simmer with the wine.
Let it evaporate; then, add the tomatoes, crushing them lightly with a fork, and the cloves. Stir well to distribute the ingredients.
- Reduce the heat and cook the sauce for at least one hour; at the end, season with salt and pepper. Ragout sauce improves by increasing the cooking time, so you can cook it for two hours, adding occasionally some warm beef stock.
- Bring a large pot of salted water to the boil and cook your tortiglioni. Toss with the sauce still warm.