Nessun Corso nel Carrello!
400 gr orecchiette
700 gr tomato souce
300 gr chopped veal
100 gr chopped pork
100 gr withe wine
20 gr parmesan cheese
extravergin olive oil
Clean and wash all the veg, mince them and cook fried bread with some extravergin olive oil.
After 5 minutes add the minced meat and mix them. Add the wine and when the meat is dry and crispy add the tomato souce.
Let cook slowly for 1 hour, add the salt and it is ready.
While the ragu is cooking, boil the orecchiette in water for 6 min, drain it and add to the sauce, mix with parmesan cheese and serve.