Season the flesh possibly the night before with the fennel, salt and wine.
Proceed with the fried garlic onion carrot and celery, add the meat and Brown it well, add the tomato pulp and let it cook very slowly until desired doneness. Cook pasta and season with the ragù Powdering with the pecorino.
Timing
Total:
Ingredients and dosing for 4 persons
400 gr of Malloreddus (Sardinian pasta dumplings type)
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