Cappelletti filled pasta with homemade meat sauce

Cappelletti with meat sauce: the simplicity of the old. Yesterday I prepared this delicious first course for my family, consisting of an excellent meat sauce, the recipe for which was passed down to me from my grandmother in person, and simple cappelletti. The table liked them so much that my dad ate 5 of them! He loved them, a memory of the past overwhelmed him.

He told me how it had been years since he had tasted such a ragout, since his mother used to roll out the Sunday pasta herself, and I was proud to have carried on this old-fashioned taste in my youth. Here is the recipe! As you will notice, this is not the real Bolognese sauce, but a Tuscan version of it. A bit fatter, but also a bit better. According to my grandmother’s notes, I have added chicken livers but, if you don’t like them, you can omit them and replace them with minced beef!

Cappelletti filled pasta with homemade meat sauce

Vittoria
Prep Time 15 mins
Cook Time 4 hrs
Course First course
Cuisine Italian
Servings 4

Ingredients
 
 

  • 500 g cappelletti
  • parmesan cheese

INGREDIENTS FOR THE MEAT SAUCE

  • 1/2 celery stalk
  • 1/2 carrot
  • 1/2 red onion
  • 1 garlic clove
  • 1/4 glass of red wine
  • 1/2 sausage
  • 85 g chicken livers
  • 250 g minced beef
  • 125 g minced pork
  • 1 tbsp tomato paste
  • 1/2 glass of tomato puree
  • water at room temperature
  • rosemary and sage
  • olive oil
  • salt, pepper and chilli pepper
  • ground ginger if desired

Instructions
 

  • To make these sugary cappelletti with meat sauce, start by preparing the sauce: chop the carrot, red onion, celery and garlic.
  • Pour the extra virgin olive oil into a high-sided saucepan and fry the chopped vegetables.
  • Then pour in the red wine; the mixture should take on a nice dark colour; add the sausage, first skinned and then chopped up with a fork.
  • Cut the chicken livers very finely with a knife and add them to the fried mixture, together with the minced veal and pork. Fry everything for a few minutes, adding salt and pepper to taste.
  • When the water released by the meat has completely evaporated, add the rosemary, sage and tomato paste. Then add the tomato puree.
  • Pour the water at room temperature into the pot until the whole mixture is covered. Let it cook for about 3 to 4 hours over low heat, stirring occasionally. If necessary, add salt and pepper (I also add a pinch of chili powder because I like the slightly spicy flavor).
  • Once the ragout is ready, and the house is enveloped in its extraordinary aroma, let yourself be overwhelmed by its unique and inimitable flavour.
  • Boil a pot of water, add salt and immerse the cappelletti in it. Cook for the time indicated on the package and then drain.
  • Transfer the cappelletti in the pot with the meat sauce, mix everything and garnish with a generous sprinkling of Parmesan cheese. Serve and enjoy the paradise, bon appetit!

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

brunello g

Montalcino, where sangiovese ripens more amply and more beguilingly than anywhere else

SHOP

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