Pici al Ragu

– 4 people


200gr four 00 type

100gr water or 2 large eggs

1 tbspoon olive oil and 1 pinch of salt.


400gr ground beef

2 pork sausages

Half red onion

1 sprig parcely

2 cloves of garlic

1 celery stalk

1 small carrot

2 bay leaves

6 tbspoon olive oil

1 bottle tomato sauce

3 pinch of salt, black pepper.

Half glass of red wine.

1 pot for cooking pasta, 1 pot for cooking the meatsauce, 1 board for kneeding pasta, 1 cutting board, knife.

Chop all the vegetable except for the bay laves, start brown the vegetables in olive oil but be careful to don’t burn the garlic, add the meat and the sausage crumbled, roast well and add the wine, evaporate the alcohol and add the tomato sauce. Simmer for at least 1 hour. You can add water if it seems too dry.

as for the pici:

Mix flour , water and olive oil (or eggs) untill the dough is elastic, let it rest for 10 minutes in a cloth and then make the tick spaghetti PICI, working with hands or helped by pasta machine attachment.

Pici will cook in salted water for 3 minutes and 2 more in the sauce.