ZITI WITH NEAPOLITAN MEAT RAGÙ
Here is a first course with Neapolitan sauce with organic tomato sauce
INGREDIENTS FOR 4 PEOPLE
- 2 Organic cherry tomato puree
- 1 Onion
- 400g Beef cut into slices
- 30g Roman pecorino in pieces
- 1 Sprinkle of aged Parmesan cheese
- Extra virgin olive oil
- White cooking wine
- Garlic to taste
- Fresh parsley to taste
- Twine for food use
Start by preparing the meat. Carefully spread the slices of beef and stuff them with pieces of Pecorino Romano, a small amount of garlic cut in tiny slices, chopped parsley, and a sprinkle of pepper.
Roll up tightly and tie with a food string.
For the ragù, slowly brown the onion in a pan with some oil, and add the beef rolls. Let it brown well and deglaze it with white wine. When the wine is well evaporated, add the Organic Cherry Tomato Puree and salt to taste.
Bring to a high temperature and then lower the heat to a minimum, cover with the lid and let it simmer for at least six hours.
Once ready, remove the string, boil the broken ziti, add to the ragù, serve with a generous sprinkle of Parmesan.