Nonna Pina’s pasta con ragu
Made with Concentrato
The Double Concentrated Tomato Puree is intense and tasty, and in its various versions is ideal to enhance the color, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to obtain 1 kg of Double Concentrated Tomato Puree.
10 min (COOK TIME: 10 min)
Easy
Ingredients
-
5
tbsp
extra virgin olive oil
-
1
small onion, finely chopped
-
1
handful
small celery, finely chopped of fresh basil
-
250
g
beef cheeks
-
500
g
pork spare ribs
-
2
large pork and fennel sausages
-
2
tbsp
Mutti tomato paste 100 ml
-
3 1/2
fl good quality red wine
-
3
x
400 g passata
-
Salt and pepper
-
50
g
pecorino for grating
-
500
g
Fresh Macaroni or 400 g dried pasta
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