Time 50 🕑 – Difficulty ⭐

Ingredients for 4 people

• 250 g spelt

• 3 chicken legs

• 1/2 cup red wine

• 1 onion

• 1 carrot

• 1 stalk celery

• 400 g fresh tomatoes

• Sage

• Rosemary

• Pepper

• Salt

• Extra virgin olive oil to taste

Completely debone the chicken legs, then julienne the meat.
Saute the finely chopped onion, carrot and celery, then add the meat, followed by the chopped sage, rosemary, salt and pepper. Once everything is well browned add the red wine, let it cook off and then finish with the tomato (peeled and seeds removed). Cook everything over low heat for 30/40 minutes.

Separately, cook the spelt (previously soaked for 30 minutes in warm water) in plenty of salted water for about 30 minutes, then drain and season with the ragu.