for 4 person

To prepare

1	onion
2	garlic cloves
500 g	red chicory

2	pork bratwurst

Ragout

1 tbsp	olive oil
300 g	minced meat (beef and pork)

1 tbsp	Italian herb mix
1 tbsp	tomato puree
1 dl	red wine

2 tin	cherry tomatoes (each approx. 400 g)
1 dl	water
1 tsp	salt
a little	pepper

Pasta

500 g	pasta
	salted water, boiling

Mix

100 g	red chicory, cut into thin slices
50 g	Parmesan by the piece, shaved into thin strips using a peeler

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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