A delicious ragù requires excellent meat and Chianina is the master in this field. From Tuscany, a dish bursting with fragrance.
Eliche with Chianina sauce
Time to complete:
30
A delicious ragù requires excellent meat and Chianina is the master in this field. From Tuscany, a dish bursting with fragrance.
Ingredients for 2 servings
- 200g of Eliche 56 Agnesi
- bunch of thyme
- 5 cloves
- 60g celery
- 60g carrots
- 60g onions
- 220g minced Chianina beef
- half a glass of red wine
- a ladle of vegetable stock
- extra virgin olive oil
- salt
- pepper
-
Eliche N° 56
- Finely dice the celery, carrots and onions to create the base for your sauce.
- Add the olive oil, thyme and cloves to a pan dish, then add the sauce base.
- Leave to brown and add the mince, seasoning to taste with salt and pepper.
- When the meat is well browned, simmer with the red wine and then with the vegetable stock.
- Cook the eliche for 6 minutes until ‘al dente’ and sauté in the pan with the sauce; add a sprinkle of pepper at the end.
Here's how it's done!
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