In the South of Italy, Sunday is not complete without the smell of ragù. Since the very early hours in the morning, a delightful aroma invades the house. Respecting the traditional slowness to prepare it, this dish allows you to discover the ancient tastes, turning every lunch into an unforgettable moment.

350 g Antonio Amato Penne Rigate

400 g of veal meat

Antonio Amato peeled plum tomatoes

3 tablespoon of Antonio Amato tomato purée

1.5 l of broth

2 spoons of extra virgin olive oil

1 onion

1 celery stick

salt and pepper to taste

basil, chilli pepper and parmesan at one’s discretion

Brown the onion-parsley mix in two spoons of extra virgin olive oil.
Lay the veal and let it develop more flavour, for a couple of minutes.
Add the peeled plum tomatoes and the tomato purée.
Add salt, cover it with a lid and cook over low heat, until the tomato sauce becomes dense.
Cook Antonio Amato Penne Rigate for about 7.5 minutes.
Drain the pasta al dente and add the tomato sauce, some basil leaves, chilli pepper and cheese at your discretion.