Maccheroni alla chitarra Calabrese

  • Difficulty


  • 350 g0SX0013
  • 100 g minced meat
  • 100 g sausage
  • 1 onion
  • 1 small bunch Italian parsley
  • 150 g mushrooms
  • 4 spoons of grated Parmesan cheese
  • Chilli
  • a pinch of oregano
  • salt
Maccheroni alla Chitarra n° 13


Blanch the tomatoes in boiling water, drain them, peel and deseed them and after removing the cooking water, slice them coarsely. Rinse, dry and chop the parsley; peel the sausage and chop it finely.Clean the mushrooms, removing the soil, rinse in cold water, and once dried slice them. Peel and chop the onion place it in a pan with a dash of oil and fry it until soft but not golden. Add the minced meat, brown it over a high heat until it is evenly golden.Add the sausage and the mushrooms, simmer for 2 minutes, stirring with a wooden spoon. Add the chopped tomatoes, the chilli, a pinch of salt and simmer the ragù for 20 minutes over a medium heat; season with a smudge of oregano.In the meanwhile bring to the boil plenty of boiling water, toss the pasta in it and drain when it is al dente. Mix it with the sausage ragù, sprinkle with parsley and grated parmesan and serve warm.