A Recipe Each Day: Pennoni Rigati with ragu sauce

Tuesday, February 28, 2006

Pennoni Rigati with ragu sauce

Ingredients: 500g Pennoni Rigati; 340g (¾ Ib) veal, beef, pork, pancetta minced and mixed together; 1 onion peeled and finely chopped; 1 tbsp extra virgin olive oil; 1 celery stalk, trimmed and finely chopped; 1 medium carrot, peeled and finely chopped; 75ml (6 tbsp/ ½ cup) red wine; 75ml (6 tbsp/ ½... Sign in to see full entry.

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