Ziti Spezzati Senza Glutine al Ragù Napoletano

Gluten-free broken ziti with Neapolitan ragù

Gluten-free ziti
Tracchie 300g
Sausages 300g
Armor or muscle 300g
3 liter tomato puree
Salt to taste
Extra virgin olive oil to taste
Red wine 1 glass
Onion 1 piece
Take a saucepan or deep pan and fry the meat in 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 evaporated, pour in the tomato puree with salt and basil. Add water and let the ragù go for about 4 hours over medium-low heat and stir occasionally.
Because as they say in Naples "O rraù addà pappulià".
After cooking is finished, take the gluten-free ziti and break them strictly by hand. Cooking should take approximately 6 minutes.
Mix everything in the pan and serve hot.
Recipe by chef Emanuele Luciano
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