Penne with mixed meat sauce

Meat
13 min
Medium

Caper berries are the mature fruit of capers, which taste like capers but are blander. They are usually sold preserved in salt, oil or vinegar.

Recipe of

Daniela Dal Ben
  • 240 g

    of Penna

  • 200 g

    of minced veal

  • 100 g

    of minced beef

  • 100 g

    of sausage

  • ½ tablespoon

    of caper berry powder

  • 500 ml

    of tomato purée

  • 100 ml

    of white wine

  • 1 stalk

    of white celery

  • 1

    carrot

  • ½

    white onion

  • 1 clove

    of Sicilian red garlic

  • 400 ml

    of vegetable broth

  • Salt and pepper to taste

  • Extra virgin olive oil to taste

Recommended pasta for this recipe

Alternatively, you can use


Preparation

Preparation: thoroughly wash and peel the vegetables. Chop the celery, carrot and onion then sauté the vegetables and the clove of garlic in a frying pan with some extra virgin olive oil. Add the crumbled sausage and then the minced beef and veal.
 Let simmer for 7 minutes, stirring often with a wooden spoon. Add the white wine, then stir in the tomato purée. Turn down the stove and let simmer for 10 minutes. 
Add 2 wooden spoonfuls of vegetable broth. Let simmer for 40 minutes, stirring often with a wooden spoon. Once the meat sauce is ready add 1 teaspoonful of caper berry powder, then add salt and pepper to taste.
Cook the penne in plenty of salted water until al dente. Strain and toss in the meat sauce. 

Serving: arrange the penne in the middle of a plate, sprinkle with caper berry powder, garnish with drops of balsamic vinegar.

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