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!
