1) Chop onions and wilt them in EVO oil.
2) Add the chopped celery and carrot, and over high heat add a glass of white wine
3) Let the wine fade and wilt for 5 minutes.
4) Add the mince and cook it, turning for the first 5 minutes and breaking up any meat lumps that form during cooking and adding a teaspoon of salt for the purpose of drawing out the meat juices and blending the flavors.
5) Add another glass of wine, let it fade and close the lid.
Cook on low power for 90 minutes, stirring occasionally.
6) Mix the pistachio pesto and milk separately by heating almost to a boil . Adjust salt to taste.
7) After 90 minutes, add the resulting pistachio cream to the meat sauce and simmer for another 10 minutes.
8 ) Cook the spaghetti and mix it with the Ragù at the end of cooking.
Garnish the dish with pistachio granules from Raffadali DOP .
