A classic of Neapolitan cuisine, performed according to tradition. But with one more idea: the succulent "sandwich of the day after" is an alternative way to eat the remaining ragù
Ingredients
- 1 kg golden onions
- 800 g beef pulp
- 320 g ziti
- 100 g dry white wine
- 60 g celery
- 60 g carrot
- laurel
- parsley
- PDO Parmesan Cheese or Caciocavallo
- extra virgin olive oil
- salt
- black pepper
Cut thin onions, chopped celery and carrot for the sauté, keeping the celery leaves for the aromatic bunch. Cook celery, carrots and onions with 2 tablespoons of oil. After 8 minutes add a pinch of salt and the bunch prepared with celery leaves, a sprig of parsley and 1 bay leaf, tied with string.
Cut the meat into pieces and add it to the vegetables, brown it for 2 minutes and then cook it for 2 hours, the onions will release their water and you will not need to add them. After 2 hours, add the wine and cook for 1 hour. At the end, fray the meat which will be very soft. Use half the meat to season the pasta and the other half for the sandwich.
Break the ziti in three, not too short but not too long, cook the pasta in abundant salted water, drain and pour it in a pan with the onion sauce. Mix well and distribute the pasta on the plates, then complete with the frayed meat, grated cheese and pepper.
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