Hay with Ragù


Flour 00, Water, Onion, Eggs, Carrot, Celery, Mixed Minced meat, Peeled Tomatoes, a Cloth, Extra Virgin Olive Oil, Pepper, White Wine, Salt


 1. Make a flour fountain and add 2 eggs;

2. Mix well and let it rest wrapped in plastic wrap;

3. After resting, roll out the dough with a rolling pin, fold over and finely cut the short side until the dough is “hay”.


1. Sauté in a pan with Extra Virgin Olive Oil, finely chopped onion, carrots and celery;

2. Sauté the mixed veal and pork mince, add salt and oil, add the white wine;

3. Add the peeled tomatoes, cook everything on low heat for at least 40 minutes;

4. Add Salt and pepper as necessary;

5. Cook the “hay” in salted water, drain and let the dough rest on a cotton cloth;

6.  Once the pasta has rested, season with the sauce and serve.




1. Finely chop onion, carrots and celery.

2. Sauté in a pan with Extra Virgin Olive Oil, onion, celery and carrots.

3. Add the mixed veal and pork mince to the mixture by adding a little salt and oil.

4. After browning the meat well and seasoning it, blend it all with a little white wine.

5. Add the peeled tomatoes to the meat and cook for 40 minutes.

6. Cook the “hay” in boiling water.

7. Let the “hay” rest on a cotton cloth.

8. Place a portion of hay on a plate and season with the ragù. Serve hot!

Interested in anything else?

Rete di Imprese TERRA CIMINA

c/o Comune di Vallerano
Piazzale Armando Diaz, 13- 01030 VALLERANO

Codice fiscale e Partita IVA n. 02263740561
R.E.A. di Viterbo VT165466

Email: terracimina@virgilio.it
Pec: terracimina@legalmail.it