Tutte le ricette con Doppio concentrato di pomodoro
Cinghiale in umidoRed wine, aromatic vegetables and herbs give this Tuscan wild-boar stew its layered sauce. A day in the marinade comes before gentle covered cooking with tomato paste; the finished sauce clings to the tender pieces of meat.
Cavatelli al Ragù di MaialeMolise’s two-finger pasta in a pork rib ragù that simmers until the meat surrenders. The region Italy forgets makes the Sunday sauce it shouldn’t.
Tagliatelle al Ragù BologneseSlow beef and pancetta ragù on fresh egg tagliatelle, with a little tomato, milk and a long, gentle simmer.
VincisgrassiThe Marche’s grand baked pasta: silkier than lasagne, layered with a chicken-liver-enriched ragù, besciamella, and patience across two days.