Ingredients for 4 servings:
- 320 g Hand-broken Candele di Gragnano IGP Pasta DI Martino
- 500 g mixed ground meat (beef and pork)
- 1 onion
- 1 carrot
- 1 celery stalk
- 700 ml tomato purée
- 1 glass red wine
- Evo oil to taste
- Salt to taste
- Pepper to taste
- Grated Parmigiano Reggiano to taste
Directions:
Finely chop the onion, carrot and celery and sauté the vegetables in olive oil, then add the ground meat and brown it well. Deglaze with red wine, add the tomato purée, season with salt and pepper and let the ragù cook gently for at least an hour. Cook the candele in salted water, drain them al dente and mix with the ragù, finishing with grated Parmigiano Reggiano.
