Gluten-Free Ziti Spezzati with Neapolitan Ragout

Tracchie 300g

Sausages 300g

Armor or muscle 300g

Rind

Tomato puree 3 liters

Salt qb

Olive oil qb

Red wine 1 glass

Onion 1 piece

Basil

Take a saucepan or high pot and sauté the meat with extra virgin olive oil. As soon as the meat starts to change color, add the chopped onion and deglaze with a glass of red wine.

As soon as the wine has faded, pour in the tomato puree with salt and basil. Add water and let the ragout go for about 4 hours over medium low heat, turning occasionally. 

Because as they say in Naples, "O rraù addà pappulià."

After the cooking is finished take the gluten-free ziti and break it up strictly by hand. The cooking time should be about 6 minutes.

Stir-fry everything in the pan and serve hot.

Recipe by chef Emanuele Luciano