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75 minutes
4 servings
with meat


Beef ragu:
3 tablespoons olive oil
1 kg minced beef
1 carrot
1 celery stalk
2 onions
3 garlic cloves
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
3 bay leaves
2 cups red wine
3 cups tomato passata
salt and freshly ground pepper

150 g pumpkin seeds
2 garlic cloves
1/4 cup fresh parsley
1 tablespoon fresh sage
1/3 cup olive oil
salt and freshly ground pepper

600 g Adriana Bucatini
freshly grated Parmesan cheese


Would you like a high-class, festive food? Adriana Bucatini with beef ragu will suit lovers of both traditional and modern cuisine. Prepare the ragu and pesto separately. Start with the ragu. Heat the olive oil in a saucepan and fry the minced meat until brown. Add sliced carrot, celery, onions, and garlic; season with salt and pepper and sauté for about 8 minutes. Add rosemary, thyme, bay leaves, wine, and tomato passata. Cook for about 45 minutes until the sauce thickens. Set the finished ragu aside. Meantime, prepare the pesto. In a blender, mix the pumpkin seeds and garlic; then add parsley, sage, and olive oil. Mix into a thick paste. Cook the pasta in salted water according to the instructions on the package, strain, and serve. Top with ragu, pesto and freshly grated Parmesan cheese. What a delicious and festive food.

Used in the recipe