Ingredients for 4 people
- 350g of Ziti di Gragnano PGI Di Martino
- 600g of first cut meat (annecchia)
- Grated Parmigiano Reggiano to taste
- 150g of dry white wine
- 1kg of Montoro onions (alternatively golden onions)
- 1 aromatic bunch (75g carrots – 75g celery – 1 sprig of parsley – 2 bay leaves)
- extra virgin olive oil to taste
- Salt and Pepper To Taste
Directions:
Peel the onions and slice them thinly. Peel and finely chop the carrots and celery. Create a fragrant bunch by tying the sprig of celery and parsley with the bay leaves with kitchen string
Clean the meat from any excess fat and cut it into 5 parts
Pour plenty of oil into a large pan, then add the onions, celery and carrot. Leave to flavor over a low heat for a few minutes, then add the meat
Add the fragrant bunch and a pinch of salt, mix and leave to flavor for a few minutes. Then lower the heat, cover with the lid and cook for about 3 hours, stirring occasionally. After 3 hours, remove the odorous bunch
At this point, raise the heat and add a part of the wine, mix and cook without a lid for another hour, adding the remaining wine as the bottom dries.
In the meantime, break the Ziti by hand and cook in abundant salted water and drain them al dente
Add the pasta to the sauce, mix well and serve with a sprinkling of grated parmesan.
