Rice and meat pasties
Sauces from Italy - Lombardia
translated by Italian with
This sauce is born mainly from an oversight, actually more forgetfulness. Not only was I without carrots, but also without celery ... I thought it was impossible to recreate the taste ... And instead ...
The procedure is however the usual ragù ... The difference is only in fried. Slice the onion and the pepper in small cubes.
Then, in a saucepan, prepare the hot oil and add the onion and the pepper. Make seasoning, consider that the pepper is rich in water and it is therefore impossible to burn the onion, but pay the same attention. Add salt and pepper to taste.
Now it's time to add meat. Let it flavor a little, it must already be quite cooked when you put the tomato pulp. Immediately after add the cup of water, check the salt and pepper and cover with the lid.
Cook for about an hour and a half, or a little more depending on your taste. Of course I recommend the penne rigate, but only because it is my absolute favorite pasta. Enjoy your meal.