Orecchiette with ragu and canestrato fondue | Angelo Sabatelli | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 400 g Orecchiette baresi (very small)
• 100 g of veal (muscle)
• 100 g of Pork (capocollo)
• 100 g Beef (rib meat)
• 10 g Carrot in brunoise
• 10 g Celery in brunoise
• 20 g of Onion in brunoise
• 1pc Poached Garlic
• 2pcs of Bay leaves
• 200 g of Tomato Sauce
• 100 ml mineral water (if needed)
• 150 ml extra virgin olive oil
• Salt and pepper to taste
• 50 g canestrato fondue
• 150 ml milk cream