la cucina senza glutine

Tuscan style ragu(ragù toscano)

 

Ingredients (serves 4) : 360 gr gluten free pasta, 250 gr of minced chianina beef, 250 gr of minced pork, 3 chicken liver, 1 celery stick,1 carrot, 1 onion,1 tube of double concentrated tomato paste permitted, 1 glass of Sangiovese wine , 1 small glass of extra virgin olive oil, pepper to taste (avoid if you suffer from gastritis), salt to taste.

 

Dice the celery, the carrot and onion; stir-fry in a pan with extra virgin olive oil until are soft. Add both minced meat and the chicken liver.

Brown the meat over a high heat until gets very dark. After 40 minutes of mixing turn the heat off.

Dilute the concentrated tomato paste in a glass of wine and add to the saucepan with the meat.

Add salt and pepper, and cook covered for an hour and a half over a low heath. Add little water if necessary, in the end the sauce should be thick.

Since it is very hard to find gluten free pici pasta, unless you make it yourself, you could use bucatini pasta instead.