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63f20437 f296 42d3 af16 338a67a4c1de  2016 10 11 20 20 49

Capellini with Ragu sauce
1 onion
4 stalks of cellery
3 carrots
4 cloves of garlic
6 fresh large basil leaves
2 twigs of fresh thyme
1 large bunch of italian parsley
Salt, black pepper, red pepper flakes, oregano, red paprika, honey
1 glass of valpolicella red wine
1 large can of chopped tomatoes unsalted
3-4 fresh heirloom tomatoes
1 small can tomato paste concentrated
1 lbs ground pork
1 lbs ground vesl or beef

chop all vegetables very fine including the herbs. Heat a complete bottom of virgin olive oil in your dutchboven pan. glaze all the vegetables and add salt pepper, marjorain, thyme, red pepper flakes oregano, bay leave. honey
Add the ground pork and beef or veal and stir so the meat brakes up in small pieces
stir in the tomato paste and poor over the crushed tomatoes and frshbtomatoes
poor over the wine
Let simmer for 2 hours
Add fresh cut mushrooms and let simmer for 10 mins

serve over capellini with fresh grated parmesano cheese

decorate with fresh cut parsley