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.


  • 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


  1. Finely dice the celery, carrots and onions to create the base for your sauce.
  2. Add the olive oil, thyme and cloves to a pan dish, then add the sauce base.
  3. Leave to brown and add the mince, seasoning to taste with salt and pepper.
  4. When the meat is well browned, simmer with the red wine and then with the vegetable stock.
  5. 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! :)