Ragout with black olives
Anelletti Al Forno
ingredients
servings
4
Celery
1 stem
Carrots
1 half
Onion
1/2 unit
Ground beef
400 grams
Peas, frozen
200 grams
Canned tomato sauce, without salt
700 mL
Pink salt
to taste
Extra virgin olive oil
to taste
White table wine
1 glass
Anelletti, pasta
300 hectograms
first courses from Italy
Anelletti Al Forno
Anelletti Al Forno
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Simplified variant.
preparation
step 1
Prepare the sauce as usual (better if the day before): fry the smells in olive oil, add meat, white wine, peas, tomato sauce, salt, oil, stretch with water if necessary and cook over low heat for about an hour and a half.
step 2
Cook the anelletti in plenty of salted water and drain a couple of minutes before the end of cooking.
step 3
Dip the dough into the sauce, mix well and pour into a pan greased with oil and breadcrumbs or covered with baking paper, very rich dusting of cheese on top and go to oven at 180 degrees for about half an hour.
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