Casarecce con Ragù classico
Prepare time: 15 min
Cook: 2/2,5 hours
Ready in: 2 hours and 45min
Servings: 4/6 people
Ingredients
- Olive oil
- 1 carrot
- 1 white onion
- 1 celery stem
- 2 garlic cloves
- 500 grams of minced beef or a mix with pork
- 1 glass of red wine
- 2 Bay leaves
- 2 stems Rosemary (fresh)
- 2 stems Sage (fresh)
- 500 litre of tomato passata (bottle)
- Salt
- Pepper
- 500 grams of Casarecce
- 150 grams of parmesan cheese
Preparation
Start with washing the carrot and celery stem, peel the skins and cut them in thin slices like julienne, then chop them up in little cubes. Do the same thing for the onion. This mix of celery, onion and carrots is called “Sofritto” in Italian and is the best flavour combination to start the Ragu with.
Heat up a pot, add some olive oil, when hot add the Sofritto (celery, onion and carrots) sauté for about 5 minutes. Then add the minced beef, stir until browned. Add a glass of red wine and let the alcohol evaporate a bit. Now add the fresh herbs, that you can take out before serving. Mix everything and then add passata di pomodoro, add a pinch of salt, some pepper and leave the Ragu on the heat simmering for 2 hours minimum. Bring a pot with water to boil and when boiling and some sea salt. Just before the Ragu is ready, add the pasta to the boiling water. Cook the pasta for about 8 minutes, followed by another 2/3 minutes in the sauce until nice al dente and combined with the sauce.
Serving
Finish the pasta with freshly grated parmesan cheese and treat yourself on a good glass of red wine next to this pasta dish.
Buon appetito!
