Ragù di rognone
chef_fede
Preparation time
15 minutiDifficulty
MediaCooking time
35 minutiServings
2Ricetta molto particolare che utilizza il rognone (rene bovino) per la preparazione di un ragù.
Ingredients
- Durum wheat pasta250 g
- Tomato puree250 ml
- Beef kidney250 g
- Golden onion50 g
- Parmigiano Reggiano DOP4 tablespoons
- Carrots1 u (75 g)
- Fine saltto taste
- Extra virgin olive oilto taste
- Black pepperto taste
Procedure
0. Start by cleaning the kidney. Cut it into small pieces to make a stew. In a nonstick pan, sauté it with a drizzle of oil and a pinch of salt to release the juices. Skim off the juices; this will make the kidney less bitter.
1. Finely chop the onion and carrot. Sauté in a pan with a drizzle of oil and add the seared kidney. Season with salt and pepper and add any additional herbs.
2. Sauté for a few minutes, then add the tomato puree. Cook for half an hour, and in the meantime, prepare the pasta.
3. Stir the cooked pasta with the ragù and grated cheese!
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Creation date Dec 23, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.