Pici with sausage ragù is a great rustic and flavorful first course of Tuscan origin that will surely delight your palate.
Clean the onion and carrot, wash the celery, and chop all the vegetables.
In a large pan, pour some EVO oil, add the vegetables, and sauté them for about 6-7 minutes over low heat.
Add the sausages, removed from their casing and cut into small pieces, brown them, and pour in the red wine, letting it evaporate.
Add the tomato purée and paste, stir with a wooden spoon, lightly salt, and continue cooking with the lid on for about 30 minutes, keeping it moist with hot water if necessary.
Cook the pici in plenty of salted water.
Dress the pici with the sausage ragù and serve, sprinkle with grated pecorino.
Italia, Toscana
| Energy (kcal) | 110.89 |
| Carbohydrates (g) | 4.49 |
| of which Sugars (g) | 4.48 |
| Fat (g) | 7.56 |
| of which Saturates (g) | 2.64 |
| Protein (g) | 4.98 |
| Fiber (g) | 0.97 |
| Sale (g) | 0.34 |
