Le Eccellenze P&V White ragù sauce comes from the union of a few simple ingredients: its preparation begins with a sauté of onion, celery and carrot.
To this is added the meat, cooked slowly so as to create a flavorful and aromatic base. Finally, providing a note of freshness is the white wine with which the meat is blended.
Rigatoni, mezze maniche, penne rigate or fusilloni are ideal for this tasty sauce.