Maccheroni at the Mulinara

Pour the durum wheat flour Place the flour and the soft wheat flour on a work surface, add the salt, and gradually incorporate the water, working until the dough becomes smooth and compact. Knead vigorously until the surface is smooth and free of visible lumps, then form a smooth loaf.

Make a hole in the center of the dough and place your hands in it, facing each other. Work the dough with circular motions, like a wheel, gradually stretching it until you obtain a very long and uniform macaroni. Cut it into the desired size, maintaining regular strokes to promote even cooking.

Finely chop the onion, carrot and celery to obtain a soffritto Evenly. Also cut the beef, lamb, and pork into very small pieces: the smaller size allows the meat to brown evenly and blend well with the sauce.

Pour the olive oil into a saucepan Add the chopped onion, carrot, and celery along with the three meats. Sauté over a suitable heat, stirring, until the meat browns on the surface and the base releases a strong aroma. Avoid adding the tomato immediately: the browning must be complete before the sauce is reduced.

Pour the dry white wine over the well-browned meat and let the alcohol evaporate. Wait until the pungent aroma of the wine fades and a more concentrated liquid remains at the bottom, without any obvious alcohol residue: this step completes the aromatic base of the sauce. ragù.

Add the tomato passata Add the meat and vegetables, stir, and cook the sauce slowly. Let it simmer for an hour, keeping the heat low: the ragù it is ready when it appears thicker, well mixed and with a uniform colour. Season with salt to taste at the end of cooking.

Bring to a boil plenty of salted water and immerse the maccheroniCook them for about fifteen minutes, checking that they are cooked but still firm. The boiling point should remain constant throughout the cooking process, so the pasta cooks evenly without breaking.

School i maccheroni and season them with the ragù still hot, distributing the sauce evenly. Complete with plenty of pecorino Abruzzo and mix gently to combine the pasta, meat, and cheese. Serve immediately, when the sauce is piping hot and the pecorino completes the dish with its savory note.