A tasty recipe that belongs to the southern culinary tradition. Meat and onions together to obtain a thick and very tasty ragù in white. The pasta format that goes best with it is the “Porreca” candles that with their rough and porous surface retain the sauces better.
Ingredients
per 4 persone
Candele Porreca 320 gr
Ground (round or lacerto) 700 gr
Extra virgin olive oil 4 tablespoons
Carrots 2
Celery Ribs 2
Coppery onions 5
White wine 1 glass
Bay leaf 1
Salt just enough
Grated Parmesan just enough
Preparation
1 Clean the onions and slice them thinly. Peel the carrots, remove the strings and tufts from the celery stalks, wash and chop finely. Pour the oil into a large saucepan, heat slightly and then add the onions, bay leaves and chopped carrots and celery. Cook over medium heat for a few minutes, stirring.
2 Add the minced meat and brown over high heat for about 5 minutes. Season with salt and continue cooking with the lid on for about 2 hours, stirring occasionally. The liquid released by the onions will allow the meat to cook. At this point, remove the lid and raise the heat. Continue cooking the ragù for about 1 hour, adding the wine a little at a time.
3 At the end of cooking, the base should be dry. Drain the pasta very well and season it with the ragù in bianco. Serve immediately with a handful of grated parmesan.
