Genoese Ragusan to Neapolitan

Genoese Ragusan to Neapolitan
Ingredients
– 750 g of veal meat (lacerto or culaccio)
– 400 g of smooth pennets
– 1 carrot
– 1.5 Kg of onions
– 1 celery coast
– 4 tablespoons tomato paste
– 1/2 glass of wine
– 6 tablespoons of extra virgin olive oil
– Salt to taste.
– Parmesan cheese or grated pecorino cheese
Preparation
Grind a pot of celery and carrot into a pot.
When it is ready to add the cut meat to pieces.
Let it brown and then blend with the wine.
Add the tomato, cut thin onions and salt.
Cook the sauce for about 3 hours in a very slow heat stirring often and at the need add a little water.
Heat the pasta, season with the sauce and sprinkle with parmesan cheese or pecorino cheese.
The meat will be consumed as a second.
Good appetite with “The flavors of Pinarosa”