Pici is a thick type of spaghetti, you should really try to make them yourself but also the fresh type sold in the supermarkets will do the job !
For the ragù sauce you need:
olive oil
1 red onion, peeled and finely chopped
2 or 3 gloves garlic, peeled and finely chopped
3 bay leaves
a sprig of fresh rosemary
500 gr minced beef or veal
4 x 400 gr tins of plum tomatoes
salt and pepper
parmesan cheese for grating on top !
Heat a big saucepan, add the olive oil and the chopped onion and garlic and cook slowly for about 10 minutes until soft. Add the bay leaves, rosemary, minced beef or veal and the tomatoes. Stir well and bring to the boil. Turn the heat down ans simmer gently for 2 hours with lid on the pan (this is the secret: so no less than 2 hours…). In case the sauce starts to stick at any point, add a splash of hot water and stir well. Season with salt and ground black pepper. Fish out the bay leaves and rosemary sprig and after draining the past stir the Pici into the hot ragù sauce. Serve with lots of freshly grated Parmesan… Heaven.
For the ragù sauce you need:
olive oil
1 red onion, peeled and finely chopped
2 or 3 gloves garlic, peeled and finely chopped
3 bay leaves
a sprig of fresh rosemary
500 gr minced beef or veal
4 x 400 gr tins of plum tomatoes
salt and pepper
parmesan cheese for grating on top !
Heat a big saucepan, add the olive oil and the chopped onion and garlic and cook slowly for about 10 minutes until soft. Add the bay leaves, rosemary, minced beef or veal and the tomatoes. Stir well and bring to the boil. Turn the heat down ans simmer gently for 2 hours with lid on the pan (this is the secret: so no less than 2 hours…). In case the sauce starts to stick at any point, add a splash of hot water and stir well. Season with salt and ground black pepper. Fish out the bay leaves and rosemary sprig and after draining the past stir the Pici into the hot ragù sauce. Serve with lots of freshly grated Parmesan… Heaven.
