Pipette with Ragù

Peel the onion and celeriac and dice very finely.

Heat some oil in a deep pan and sauté the onion and celeriac over medium heat.

Add the minced meat and fry it well until it is crumbly.

Deglaze with red wine and let it reduce briefly.

Stir in the passata and tomato paste, then season with salt, pepper, marjoram and oregano.

Let the ragù simmer gently without a lid over low heat for 60–80 minutes, stirring occasionally.

Cook the pipette in plenty of salted water until al dente and drain.

Plate the pasta with the ragù and serve, sprinkled with freshly grated Parmesan if desired.