Vegetable macaroni with ragù.

DI Chiara Maci | 9 Jul 2019

Andrea’s vegetable macaroni.

I do not deny that he is crazy about it.

Topped with a classic veal ragout and homemade passata.

The portions of the sauce are as abundant as ever, but once you do.     


500 g of ground veal

600 g of homemade tomato passata

1 stalk of celery

1 carrot

1 onion

Extra virgin olive oil


– If you do the homemade sauce, wash and dry about a kilo of ripe tomato sauce.

– Cut them in half and remove the seeds.

– Put them in a pot with high sides, light the fire over low heat, cover with a lid and let them go until they are gone. Stir from time to time.

– Then pass the tomatoes with a vegetable mill to remove the skin.

– Put back on the heat and reduce for about half an hour.

– For the ragù: Chop celery, carrot and onion and fry them in a large saucepan with a little oil.

– Then brown the minced veal.

– Add the homemade puree or jar, if you use a thick, add a little bit of water.

– Simmer for an hour and a half, two covered.

– Bring the water to the boil for the vegetable macaroni and cook.

– Drain and season with the ragù. If you wish, you can add some Parmesan cheese.

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