ricetta RAGÙ FINTO toscano, detto anche ragù scappato o ragù bugiardo

Chop the red onions, carrots, and celery.

Mince the garlic and prepare the aromatic herbs.

Sauté the chopped vegetables and garlic in olive oil until softened.

Add the minced herbs and chili to the pan and cook briefly.

Pour in the red wine and let it reduce slightly.

Stir in the tomato pulp and season with salt and black pepper.

Simmer the sauce for a while to develop flavors.

Cook the pici pasta according to package instructions and drain.

Combine the pasta with the sauce and serve with grated pecorino to taste.

Spice Level:

Dietary

Allergens