meat, vegetables, tomatoes – a little patienceand a lot of passion.
4.91 von 11 Bewertungen
Vorbereitungszeit 30 MinutenMin.
Kochzeit 3 StundenStd.
Gesamtzeit 3 StundenStd.30 MinutenMin.
Gang Main Course, main dish, Sauce
Küche Italian, meat, sicilian
Portionen 6serves
Kalorien 405kcal
Zutaten
1carrot
1stickcelery
1large onion
2tablespoonoilvirgin olive
400gbeefminced
200gporkminced
¼lwinewhite dry
1ltomatoespuréed
200gpeas
salt to taste
pepperto taste
Zubereitung
Peel the onion, wash and clean the carrot and celery and chop the vegetables finely. Heat the oil in a saucepan. Add the onions and sauté until they become clear. Briefly fry the carrot and celery as well. Add the minced meat and fry intensely. Add the wine and let the liquid evaporate. Add the puréed tomatoes and peas to the pot. Mix everything well and season with salt.
Cover the ragù and simmer gently over a low heat for at least 3 hours: pippiare, as they say in Sicily. Stir occasionally. Season to taste with salt and pepper.
The sauce is best served with short, tubular pasta. Mix the pasta with plenty of ragù and garnish with grated Pecorino Siciliano.