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 brown 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 the tomato paste, stir with a wooden spoon, lightly salt and continue cooking covered for about 30 minutes, keeping 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.
Italy, 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 |
