English receipt > Ragout orecchiette

Ingredients (serves 4)

400 gr orecchiette
700 gr tomato souce
300 gr chopped veal
100 gr chopped pork
100 gr withe wine
1 carrot
1 onion
20 gr parmesan cheese
salt
extravergin olive oil

Directions

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.