1) Chop onions and wilt them in EVO oil.<\/p>\n\n
2) Add the chopped celery and carrot, and over high heat add a glass of white wine<\/p>\n\n
3) Let the wine fade and wilt for 5 minutes.<\/p>\n\n
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.<\/p>\n\n
5) Add another glass of wine, let it fade and close the lid.<\/p>\n\n
Cook on low power for 90 minutes, stirring occasionally.<\/p>\n\n
6) Mix the pistachio pesto and milk separately by heating almost to a boil . Adjust salt to taste.<\/p>\n\n
7) After 90 minutes, add the resulting pistachio cream to the meat sauce and simmer for another 10 minutes.<\/p>\n\n
8 ) Cook the spaghetti and mix it with the Rag\u00f9 at the end of cooking. <\/p>\n\n
Garnish the dish with pistachio granules from Raffadali DOP .<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":1,"featured_media":4097,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[130,131,136],"class_list":["post-4233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-categorizzato","tag-pdo","tag-pistachio-pesto","tag-spaghetti-en"],"yoast_head":"\n