|Dimensions||8 x 15 x 23 cm|
durum wheat semolina, water
Finely chop celery, onions and carrots and slowly fry in extra virgin olive oil. Add mincemeat (50% beef and 50% pork) and go on cooking. When the moisture of the meat has gone, pour a glassful of red wine over it. After that add tomato puree and the double quantity of water. Bring to the boil, add 2 laurel leaves, cover and move to a low flame, to simmer for at least 2/3 hours. Check for salt. When your Tortiglioni are cooked just add the ragout to the pasta and serve with a generous sprinkle of Parmesan cheese.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz