Broken Ziti Gluten Free with Neapolitan Ragout

Tracchie 300g

Sausages 300g

Armor or muscle 300g

Rind

Tomato puree 3 liters

Salt qb

Olive oil qb

Red wine 1 glass

Onion 1 piece

Basil

Take a saucepan or high pot and sauté the meat with extra virgin olive oil. As soon as the meat starts to change color, add the chopped onion and deglaze with a glass of red wine.

As soon as the wine has faded, pour in the Tomato purée with salt and basil. Add water and let the ragout go for about 4 hours over medium low heat, turning occasionally. 

Because as they say in Naples, "O rraù addà pappulià."

After the cooking is finished take the ziti Gluten Free and break them up strictly by hand. The cooking time should be about 6 minutes.

Stir-fry everything in the pan and serve hot.

Recipe by chef Emanuele Luciano