Ingredients:
- Dry pasta
- 1 yellow onion
- 1 carrot
- 1 celery stalk
- 300 g of lean ground meat
- 2 tablespoons of extra virgin olive oil
- 500 ml of tomato sauce
- Salt to taste
- Parmesan or pecorino to taste
- ½ teaspoon of Carolina Reaper paté
Instructions: To prepare the pasta with ragù and Carolina Reaper paté, start by making the meat ragù. Heat the extra virgin olive oil in a saucepan. Add the onion, carrot, and celery, previously cleaned and finely chopped. Let the vegetables sauté, then add the ground meat, lightly salting it, and cook for about five minutes, stirring often. Once the meat has browned, deglaze with a bit of white wine, and when it has evaporated, add the tomato sauce. Adjust the salt and let it cook on low heat for about thirty minutes, stirring occasionally. Shortly before the ragù is finished cooking, add half a teaspoon of Carolina Reaper paté. Stir well to blend the flavors. Meanwhile, bring a pot of water to a boil, salt it, and cook the pasta according to the times indicated on the package. Once cooked, drain the pasta and return it to the pot, adding three or four ladles of ragù and stirring well to distribute the sauce evenly. Finally, plate the pasta individually and add more ragù on top as desired. Alternatively, you can transfer all the pasta to a large serving dish and pour the ragù on top. Serve the pasta with grated Parmesan or pecorino, according to your guests' preferences.
