PICI AL RAGU
250 grams of pici
For the Ragù:
250 ground beef
extra virgin olive oil
1 glass of red wine
4 ripe tomatoes (or tomato suace)
Salt and pepper according to your taste
Laurel, sage, rosemary
2 ribs of celery
Finely chop onion, celery, carrots make them “sweating” in a pan with olive oil, add the ground beef, once the vegetables have sweated and dried, up sweaty and deglaze with red wine and add tomatoes. If they are fresh, seedless and skinless otherwise the sauce, laurel, sage and rosemary , dilute with a glass of water with salt and pepper and cook over low heat with lid slightly ajar for about 1 hour.
Once the Ragù is ready cook the pici, put in the plates adding to taste the ragù.