Stracci di Antrodoco #SundaySupper

Stracci

• 3 eggs
• 4 tbsp flour
• 100 ml – ½ cup water
• salt to taste

Filling

• 300 gms – 2/3 lbs. veal mince
• 1 tbsp butter
• 2 or 3 tbsp tomato purée
• 3 tbsp extra virgin olive oil
• salt and pepper

Sauce

• 2 tbsp extra virgin olive oil
• ½ carrot chopped
• ½ onion chopped
• 360 gms – 12 oz. tomato purée
• salt and pepper

To assemble

• 100 gms – 3.5 oz. Pecorino Romano finely grated
• 100 gms – 3.5 oz. bocconcini/fresh mozzarella sliced