Pici al Ragù Bianco: Succolenti ed Esplosivi

Prepare the pici pasta according to your preferred method.

In a large pan, heat olive oil and sauté the chopped onion, garlic, carrot, celery, and fresh chili until softened.

Add the minced meats (vitello, manzo, and maiale) to the pan and cook until browned.

Pour in the red wine and let it simmer until reduced.

Add bay leaves and sage, season with salt and pepper, and let the ragù cook slowly until flavors meld together.

Serve the pici topped with the ragù and sprinkle with grated Parmigiano.

Spice Level:

Dietary

Allergens