Eliche with Chianina sauce
A delicious ragù requires excellent meat and Chianina is the master in this field. From Tuscany, a dish bursting with fragrance.
30 min.
Facile
2
Ingredients
- 200g Eliche N° 56 Agnesi
- bunch of thyme
- 5 cloves
- 60g celery
- 60g carrots
- 60g onions
- 220g minced Chianina beef
- half a glass of red wine
- a ladle of vegetable stock
- extra virgin olive oil
- salt
- pepper
Preparation
- Finely dice the celery, carrots and onions to create the base for your sauce.
- Add the olive oil, thyme and cloves to a pan dish, then add the sauce base.
- Leave to brown and add the mince, seasoning to taste with salt and pepper.
- When the meat is well browned, simmer with the red wine and then with the vegetable stock.
- Cook the eliche for 6 minutes until ‘al dente’ and sauté in the pan with the sauce; add a sprinkle of pepper at the end.
Enjoy your meal! :)