Stracci di Antrodoco #SundaySupper

Stracci

• 3 egg
• 4 tbsp flour
• 100 ml water
• salt to taste

Filling

• 300 gms Veal mince 2/3 lbs
• 1 tbsp butter
• 2 tomato puree or 3 tbsp
• 3 tbsp extra virgin olive oil
• salt
• black pepper

Sauce

• 2 tbsp extra virgin olive oil
• ½ carrot chopped
• ½ onion chopped
• 360 gms tomato puree 12 oz
• salt
• black pepper

To assemble

• 100 gms Pecorino Romano cheese finely grated, 3.5 oz
• 100 gms bocconcini sliced, 3.5 oz., fresh mozzarella