PENNE AL RAGU'
PASTA WITH A MEAT SAUCE
IT'S MADE DIFFERENTLY ALL OVER ITALY, THIS RECIPE IS FROM FLORENCE AND BOLOGNA
DIFFICULTY: LOW PREP. TIME: 30 MIN. COOKING TIME: 60 MIN. SERVINGS: 4 COST: MEDIUM
5 TBSP (about 2 medium) chopped carrots
5 TBSP ( about 2 medium) chopped onions
5 TBSP (about 2 medium) chopped celery
2 TBSP (about 2 handfull)
6 oz. (170 gr.)
1 1/2 Cups dry red wine (Chianti)
1 Pound (450 gr.) ground beef
5 TBSP extra vergin olive oil
Salt as needed
Fresh parmigiano cheese
INGREDIENTS FOR THE PASTA
1 pound (450 gr.) short pasta
Salt to taste
In a 4-quart sauce pan put olive oil, onions,carrots, celery parsley and salt.
Stir and cook over medium heat.
Add the ground beef and a little more salt.
Add red wine and cook about 5 minutes
Add the tomato paste and 2 cups of water.
Stir, lower the heat and cover the pot.
Cook until the water is reduced.
Cook the pasta of your choice in salted boiling water, one minute less then what written on the box. Drain.
Put some ragù in the pot you used to cook the pasta, put the heat on.
Put the drained pasta back in the pot and stir, close the heat and make the dishes.
Serve hot with more ragù over the conditioned pasta and freshly grated parmigiano cheese.
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