Candles with Neapolitan ragù


400 gr of candles
300 g of veal (muscle or covered with ribs) 300 g of pork ribs
2 tomato purees
1 jar of cherry tomatoes
1/2 glass of red wine
Evo Monocultivar Ravece Oil
1 onion, basil, salt


Heat 5 tablespoons of Evo Ravece oil in a saucepan and brown a chopped onion.
Add the meat cut into large pieces and brown it. Then pour the red wine and wait for it to evaporate completely; only at this point, add the tomato puree and the tomatoes previously passed with the vegetable mill. Season with salt. Cook over low heat for at least 3 hours and add the basil only until cooked. Boil the candles in abundant salted water and add them to the meat sauce.

Serve and serve with fresh basil.