The Food Group

Strangozzi with ragù
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500 gr flour
1 egg
Cold water
30 ml Moretti Sagrantino
250 gr minced beef
150 gr sausage
Vegetable Broth
Ready in 45 min
Prep Time Strangozzi 15 min
Cooking Time Ragù 30 min

Put the flour on a table and make a space in the middle. Crack the egg into the dimple and mix it in with a fork. Fill one half of the eggshell with Moretti Sagrantino two times, and add it to the mix, again mix with the fork. Knead the dough. Roll out with a mattarello (that is italian for rolling pin). Wait a while for the pasta to dry out a little, because it’s easier to cut if it’s dry. Once it’s dry, you can fold it, like this. Then, you cut it.  When I was a young girl, I ate this all the time. My mother taught me how to do this. We did this every day. Meanwhile, we make a soffritto, with garlic, onion and celery. Fry half the soffritto, add the minced beef and the sausage. With the other half we make the broth. Slowly add the broth to the ragù. When the soffritto is cooked, start cooking the pasta, When the pasta is ready, drain and mix with the ragù. Serve immediately.


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