Apulian Fricelli With Veal Ragout

Preparation:

Preparation: Brown the chopped red onion with the celery, carrot and diced tomatoes in a pan with extra virgin olive oil. Add the minced meat and continue until the end of cooking. Season with salt. Mix the flour with the eggs; obtain a long cylinder, cut it into pieces of about 5 cm each, rotate them with the appropriate wire and obtain the fricelli. Cook them in boiling salted water, drain them, mix them with the veal ragout and serve.