Ricette

Ingredients

1 package gramigna by Gastronomia Piccinini
7 ounces (200 gr.) lean beaf, finely minced
7 ounces (200 gr.) pork loin, finely minced
1 ounce (25 gr.) butter
2 tbs onion, minced
2 tbs carrot, minced
2 ounces (½ glass) dry white wine
2 tbs EVO oil
1 bay leaf, 2-3 sage leaves
salt and pepper

Products used

Gramigna

1. Chop onion and carrot uniformly.
2. In a non-stick pan pour the oil and the butter, add the onion and carrot, the bay leaf and the sage, a little pepper, simmer over low heat for 5 minutes.
3. Add ground meats, brown them for 2-3 minutes.
4. Deglaze with the wine, add salt and let everything cook for at least one hour.
5. Cook gramigna in salted boiling water for 8-9 minutes, drain and pour into the ragu pan.

Serve with a nice glass of Merlot wine.