Macaroni with Meat Sauce (Maccheroncini Verdi con Ragù di Carne)
Instructions
Peel the onion, celery and carrot and diced minutes reduce it along with the ham, then FRY in a saucepan with the butter and oil, moderate heat for 6-7 minutes, stirring occasionally with a wooden spoon.
Add the minced meat, allow it to cook over high heat for a few minutes, then wet the mixture with a glass of red wine and simmer at moderately brisk heat for a quarter of an hour, occasionally giving a mixed.
After the indicated time add the tomato pulp, a glass of broth, a rub of nutmeg, salt and pepper and a ground heat simmer gently for an hour and a half.
Place over heat a saucepan full of salted water, bring to a boil and plunge the macaroni.
Cook al dente, drain them, put them in a bowl and toss with the prepared sauce.
Spread the dough in four individual plates and dishes on the table, serving the grated Parmesan.
Ingredients and dosing for 4 persons
- 300 g of type green spinach macaroni pasta
- 400 g of peeled tomatoes
- 1 onion
- 200 g of mixed minced meat (pork and beef)
- 2 tablespoons of olive oil
- 1 carrot
- 1 stalk of celery
- 4 tablespoons of grated parmesan cheese
- 50 g of butter
- 1 glass of broth
- 50 g of ham
- 1 glass red wine
- Salt
- Pepper
- 1 rub of nutmeg