Eggplantparmigiana mezzelune with white veal ragù

Eggplant parmigiana mezzelune with white veal ragù


  • 500 gr. mezzelune with eggplant parmigiana CE.MA
  • 500gr minced veal
  • 1 carrot
  • 1 onion
  • 1 celery leg
  • 1⁄2 liter white wine
  • 1⁄2 red pepper
  • extra vergin olive oil
  • Salt
  • pepper to the mill


In a saucepan, sauté the celery, the carrot and the onion coarsely chopped. Add the chopped minced meat and sauté over a high heat. Smoke with white wine and allow the alcohol to evaporate. Add the meat broth and cook for about an hour. Bring the previously salted water to a boil and immerse the frozen crescents. Leave to cook for 7-8 minutes and season with plenty of meat sauce.