: Vermentino della Riviera Ligure di Ponente
Finely dice the celery sticks, carrots and onion and place them into a pan with a bit of olive oil and let them sauté. Add the minced rosemary along with the ground beef, letting it cook for a few minutes. Clean the artichokes, removing the tougher exterior leaves as well as the fuzzy choke. Cut 5 of them into fine strips and add them to the pan with the meat. Simmer with the wine, lowering the heat to a minimum, adding flavor with salt and pepper and letting it cook for about 2 hours at a very low flame, until all the vegetables reach a completely tender texture.
Fry the last artichoke – sliced into strips - in boiling oil and let the oil drain off onto a paper towel.
Cook the rigatoni in an abundant amount of salted water, drain them when they’re al dente and add the white ragù sauce, grated salted ricotta and fried artichokes.
450gr of Delverde whole wheat organic mezzi rigatoni
300 gr of ground beef
1 glass of white wine
1 white onion
2 celery sticks
extra virgin olive oil
salt and pepper