Mix all ingredients
together and knead dough until stiff.
Roll out dough with rolling pin 1 cm. thick, cover it with
a dish-towel and let rest for 20 minutes.
Cut dough into strips and roll each of these shaping into
long strings.
Ragù
di carne
Ingredients
. 250 gr. ground lean veal
. 1 marrow-bone
. 2 tuscan sausages
. chicken giblets (1 or 2)
. parsley
. carrot
. onions
. celery
. salt (s.q.)
. ground pepper (s.q.)
. 1 boullion-cube
. olive oil (s.q.)
. ½ cup white wine
. 400 gr. ripe tomatoes
Preparation
Method
Grind herbs in a food-processor and brown mixture in
olive-oil; add ground-meat, sausages, finely chopped chicken
giblets, marrow-bone, salt, pepper and bouillion-cube.
When all ingredients are well browned, pour in wine and
let it evaporate.
Add pureed tomatoes and let simmer over low flame for
about two hours.
