How to make it

  • Heat the extra virgin olive oil in a large pan and sauté the onion and celery until the onion is golden.
  • Add the minced chianina meat and let cook slowly until well browned. Pour two tablespoons of white wine and let evaporate.
  • Continue cooking for one hour adding water from time to time or better yet some vegetable broth.
  • Add salt and pepper to taste. In a separate pot bring water to a boil and cook the sedanini rigati until al dente.
  • Drain and toss in the pan containing the sauce.
  • In this way the pasta will bind with the sauce optimally.
  • Place the pasta on the serving dish and sprinkle with the grated primo sale cheese.
  • Depending on your skills, you may wish to use a grater with large holes, a potato masher or to cut the cheese in small pieces with a knife.

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