How to prepare an excellent dish of pasta al ragù, whose origins go back in the ancient times.

We prepare a mixture of celery, carrots and onion and we let the ingredients fry in a pan with some EVO oil. Then we add the pork (1/3) and the beef (2/3) minced meat, salt and pepper. We let all the ingredients fry softly and we deglaze them with white wine. Once the meat is perfectly cooked, we add 100% Italian tomato sauce and a little bit tomato paste and we let the Ragù boil softly for at least three hours. The process ends with the preparation of Ragù jars and finally the sterylization in a high pressure steam sterylizer.

Useful tips: to prepare a nice dish of „Pasta al Ragù": pour the Ragù in a big pan and heat it very well. Cook the pasta in salted boiling water, drain it and pour it into the Ragù pan. Stir the pasta in the Ragù for a couple of minutes. Your dish is ready, enjoy your meal. 350gr = 2/3 portions.

Ingredients: Chopped tomatoes, minced pork (1/3) and beef (2/3) meat, water, tomato paste, celery, carrots, onions, extra virgin olive oli, white wine, salt and pepper.