Manfredi with ricotta and veal ragu (with a mishmash)

WITH RAGU – Neapolitan ragout version

1. To start, make the Neapolitan sauce. Peel and chop the onion (1). Degrease the meat a little and cut the beef stew into pieces (2). Proceed with the cooking: in a large pot pour the oil and saute the onion over low heat (3), stirring often.
2. After a few minutes add the pieces of meat (4) and let them seal well, turning them from time to time, for 6-7 minutes (5). Add the wine and let the alcohol evaporate completely (6).
3. Cover with tomato sauce and water (7), season with salt and cook over low heat for at least 4 hours. Remember that if the water was not enough you can add more so that the meat is cooked and the bottom is not too dry (8).
4. After that time, take care of the ricotta cream. In a bowl pour the buffalo ricotta and add about 350 g of sauce taken from the ragout (9). Stir with a whisk until you get a puree and keep it aside a moment (10).
5. Cook the manfredi in boiling salted water (11) and drain it al dente, dipping it, still dripping with water, directly into the container with the sauce (12). As needed you can add a little more sauce or cooking water (13). Mix well (14) and then serve.
6. Garnish with a little tomato sauce mixed with frayed meat, pepper and a few leaves of basil (15). Enjoy your meal!

Storage: Consume the meat (along with the sauce) as a main course. You can keep the sauce for 2-3 days in the closed refrigerator in an airtight container. If you prefer, you can prepare the Neapolitan sauce in advance, it will be even tastier. The manfredi with ricotta are recommended to be consumed immediately; if you keep them, do not go over a day.

Council (tip): If you do not want to prepare the Neapolitan sauce, you can cook the tomato sauce in a saute with oil and onion. To make the sauce richer, just add a little tomato paste. Adding other cheeses such as Parmigiano or Pecorino is allowed, but you risk weighing down the preparation. Finally, if you want a variation, just season the pasta with the sauce and add the ricotta cream directly on the plates.

SIMPLE VERSION (misya, doses for 4 people): 320 g manfredi, 1 onion, 750 g tomato sauce, 350 g Roman ricotta, 25 g Parmesan, 25 g pecorino, extra virgin olive oil, basil, salt, pepper.

1. In a bowl put the ricotta and grated cheeses.
2. Fry the onion in the oil and then add the passata, which you cook for about 2 hours. Once cooked add salt and transfer it into the bowl, mixing the ingredients.
3. Meanwhile, cook the pasta in plenty of salted water, drain it and add it to the sauce. Turn it over and mix it with the sauce.
4. Serve your manfredi by adding a small piece of ricotta, pepper and basil into the dish.

"MISHMASH" seasoning additions used: 3 tomatoes, one tomato paste, one ricotta, 1 tbsp basil, oregano, thyme, 1 cup white wine, smoked paprika, 1 bay leaf, Maggi stock, black pepper, a little cornstarch to thicken.

From http://www.misya.info/ricetta/manfredi-con-la-ricotta.htm and http://ricette.giallozafferano.it/Manfredi-con-la-ricotta.html