Cavatelli with meatball ragout
Cavatelli with meatball ragout is a rich and hearty first course that is considered a full entrée for this very reason.
Tempo di esecuzione: 3 hours
Ingredienti
for 6 people
For the pasta:
- half a kilo of durum wheat semolina
- one egg
- salt
For the seasoning:
- 100 g wild boar (or pork) meat
- 100 g veal meat
- 100 g ripe tomatoes (or tomato puree)
- one celery stalk
- one carrot
- one onion
- one clove of garlic
- a small tuft of parsley
- 2 eggs
- a handful of breadcrumbs
- hard ricotta cheese (or seasoned pecorino)
- extra virgin olive oil
- salt
- pepper
To prepare the dough, mix the durum wheat semolina with the egg, a little water and a pinch of salt. Shape the dough into long sticks, cut into small thin logs a few centimetres long and twist them.
To prepare the sauce, start by browning the wild boar meat on an aromatic base of celery, carrot and onion. Then, add chopped tomatoes (or, alternatively, tomato sauce).
In another bowl, mix the chopped veal, eggs, breadcrumbs, garlic, parsley, salt and pepper. Shape this mixture into meatballs and add them to the sauce. Cook on a low heat for an hour and a half.
After serving, we recommend finishing the dish with grated ricotta or pecorino cheese.