Nessun Corso nel Carrello!
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
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.