Pici al ragù bianco di Chianina UN PRIMO PIATTO SPETTACOLARE! (SUB ENG-FRA-ESP-GER)

Prepare a rich vegetable broth by heating 2-3 tablespoons of olive oil in a saucepan.

Add 1 onion, 1 carrot, and 1 stick of celery to the pan and brown them.

Once browned, pour in cold water and bring to a boil to release the aromas of the vegetables. Add salt to taste.

Add 1 potato, 1 ripe tomato, 1 courgette, and the rind of Grana cheese to the broth for extra flavor.

While the broth cooks, chop the carrot, celery, and onion into cubes for the sauce.

In a large pan, heat some olive oil and add the chopped vegetables, 1 clove of garlic, 1 sprig of rosemary, and 1 bay leaf. Cook for 5 minutes over high heat.

Add the Chianina meat to the pan and cook until completely browned over lively heat.

Deglaze the pan with a glass of red wine and let it evaporate.

Pepper the meat but do not add salt, as the broth will provide enough flavor.

Pour the boiling broth over the meat until it is completely covered.

Put a pot of water on the fire to boil for the pasta.

Once the water boils, add the PICI pasta and cook for about 19 minutes, but drain it 5 minutes early for al dente texture.

Add the drained pasta to the sauce to absorb the flavors, adjusting cooking time if using a different pasta shape.

When the broth has reduced, remove the garlic, bay leaf, and rosemary from the sauce.

Add 1 tablespoon of tomato sauce to the sauce and mix well.

Drain the pasta and add a few ladles of broth to finish cooking in the pan.

Serve the pasta in a nest shape and garnish with the ragù.

Equipment Needed

Spice Level:

Allergens