Imbutini with my homemade ragù

  Luca Tommasi


  • 400 g egg imbutini
  • 150 g sausage
  • 250 g pork loin
  • 350 g beef muscle
  • 400 g tomato passata
  • 1 small onion
  • 1 small carrot
  • half a stick of celery
  • 1 glass of dry white wine
  • 2 spoonfuls of tomato purée
  • Extra virgin olive oil
  • Rock salt
  • Pepper
  • 1 glass of water


Chop up the celery stalk, carrot and onion and sauté all the vegetables until cooked.

Add all the minced meat and brown for a few minutes, stirring.

Deglaze everything with a glass of dry white wine.

Once the alcohol in the wine has evaporated, add the tomato passata and purée, salt, pepper and, lastly, a sprinkling of water over the ragù.

Cook on a very low flame for about 2.5/3 hours.

Using a large pot, cook the imbutini in salted boiling water as per the instructions on the package.

When cooked, drain them and season with the ragù.

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P.IVA 03716041201

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