Grano Al Ragu


500 grams of macaroni homemade
500 grams of tomato sauce
300 grams of sausage
Oil e.v.d ‘oil
white wine
1 package cream
grated Parmesan cheese

How to make the Grano al ragu’:

Brown 1 / 2 chopped onion and 1 clove of garlic (which were then removed) in a little ‘oil, Unitech, then peeled and crumbled sausage and let brown well. Sprinkle with a little ‘wine and let evaporate: add the tomato puree and salt and pepper. Cook for 30 -40 minutes, stirring occasionally, add the cream, dates and other wet mixed with a little ‘brandy. Let the fire as long as the liquor to evaporate and then the sauce is ready.

Cook the macaroni in salted water preferably prepared the day before, toss with the sauce and sprinkle (if you like) with Parmesan cheese.

Serves 4

Regional recipe from Basilicata

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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