MACCHERONCINI OF CAMPOFILONE PGI WITH RAGÙ SAUCE
Ingredients for 3-4 persons
- 250g Marcozzi Maccheroncini of Campofilone PGI
- 1 celery stick
- 1 carrot
- 1 onion
- 2 cloves
- 300g of minced meat (beef, chicken, duck, and pork), Beef bones
- 1 glass of white wine
- EVO oil
- 1 kg peeled plum tomatoes
- abundant grated Parmigiano Reggiano and/or Pecorino cheese
- salt, pepper
Instructions
In a pan with the oil brown the whole onion with the cloves stuck in it, together with the chopped carrot and celery. Add salt, pepper, beef bones, and minced meat. Let it fry and then add the white wine and let it simmer until reduced. Add the tomatoes and let it all cook at low temperature for an hour and a half, gently mixing from time to time. Take the bones and the onion away and add the cheese. Cook the maccheroncini for 1-2 minutes in salted boiling water. Drain the maccheroncini “al dente”, mix them with the sauce and sprinkle them with some more grated cheese.
Maccheroncini di Campofilone PGI with ragù sauce
- Ingredients for 3-4 persons
- 250g Marcozzi Maccheroncini of Campofilone PGI
- 1 celery stick
- 1 carrot
- 1 onion
- 2 cloves
- 300g of minced meat (beef, chicken, duck, and pork), Beef bones
- 1 glass of white wine
- EVO oil
- 1kg peeled plum tomatoes
- abundant grated Parmigiano Reggiano and/or Pecorino cheese
- salt, pepper
- Instructions
In a pan with the oil brown the whole onion with the cloves stuck in it, together with the chopped carrot and celery. Add salt, pepper, beef bones, and minced meat. Let it fry and then add the white wine and let it simmer until reduced. Add the tomatoes and let it all cook at low temperature for an hour and a half, gently mixing from time to time. Take the bones and the onion away and add the cheese. Cook the maccheroncini for 1-2 minutes in salted boiling water. Drain the maccheroncini “al dente”, mix them with the sauce and sprinkle them with some more grated cheese.
