Ventricina Ragu
A fragrant all season ragu that lets Abruzzo's Queen of cold cuts do all the hard work for you
Ingredients
- 300 gr of Ventricina del Vastese
- 1 clove of Garlic
- 30 g of Onion
- 1 Bay Leaf
- 1 glass of Dry White Wine
- 400 gr tin of Plum Tomatoes chopped
- Extra Virgin Olive Oil
- Salt
- Grated pecorino cheese
Instructions
- Brown the crushed garlic clove in oil, remove it and add the julienne-cut onion. When it is wilted, add the crumbled bay leaf and ventricina.
- Cook over a low flame for five minutes, add the wine and let it evaporate completely, then add the tin of plum tomatoes chopped finely.
- Cook slowly for an hour.
- Dress 320 g pasta with your ragu and serve with grated Pecorino cheese
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