Le Eccellenze P&V Ragù rosso is one of the most representative symbols of Italian cuisine.
Its preparation begins with a sauté of finely chopped onion, celery and carrot. These are slowly browned in EVO oil until tender and fragrant. Next, ground meat is added, then cooked until golden brown. Finally, giving the ragù its unparalleled flavor is the red wine, with which the meat is blended.
Spaghetti or mezze maniche are ideal for this tasty sauce.