ingredients (4 people)
rigatoni: 400 grams
raw ham: 200 grams
peas: 3 spoons
dry white wine: 1 glass
peeled tomatoes: 500 grams
grated pecorino. 80 grams
Prepare a delicate mixture of onion, celery, carrots and fry it slightly with oil and butter, add some veal , liver, pancreas and raw ham.
Cook it for some minutes, after that add chopped tomatoes without seeds.
Then salt them and cook them at a moderate fire watering them from time to time with white wine.
Not so much before the end of cooking add some peas.
Dress maccheroni which you have drained saw-toothed with the ragu and grated pecorino.