Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
Ragout
Pasta
Mix
Utensils
For a casserole dish with a lid
How it's done
To prepare
Peel the onion and garlic. Finely chop the onion, mince the garlic. Cut the chicory into strips.
Squeeze the sausage meat out of the skin, tear apart.
Ragout
Heat the oil in a cooking pot. Fry the sausage meat and mince for approx. 5 mins. per batch, then remove. Reduce the heat.
Sauté the onion and garlic in the cooking pot. Add the herbs and tomato purée, cook for approx. 2 mins. Add the chicory, cook briefly, pour in the wine, reduce for approx. 1 min.
Add the tomatoes and water, bring to the boil, season. Return the meat to the pan, cover and simmer over a low heat for approx. 45 mins.
Pasta
Cook the pasta in boiling salted water until just al dente, drain the pasta and reserve approx. 50 ml of the cooking water.
Mix
Add the pasta, reserved cooking water and chicory to the ragout, mix. Sprinkle the cheese on top.
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