EMILIA ROMAGNA - Fettuccine with ragu alla bolognese
30 minutes
6 servings
INGREDIENTS
10 ½ oz minced beef pulp
5oz bacon,
aromas (celery, carrot, onion, all chopped),
dry white wine to taste,
broth to taste
2oz butter
2 tablespoons Viaggio extra virgin olive oil,
2oz Viaggio cherry tomatoes
Milk to taste
Salt to taste
Pepper to taste
1.3lb Viaggio Fettuccine
Viaggio grated parmesan to taste
DIRECTIONS
Put the Viaggio extra virgin olive oil and the butter in the pan, then add the bacon and in the end the aromas. Sauté slowly, stirring often. Add the meat and brown it; When it has taken color pour a little wine in it and let it evaporate on low heat. At this point (optional) you can add two glasses of hot milk, a little at a time until you have a creamy mixture. Salt, pepper and add two cups of hot broth in which Viaggio cherry tomatoes have to be melted. The meat sauce must boil gently, without remaining dry, for no less than two or three hours. Cook the Viaggio Fettuccine al dente in salted water, drain the pasta, add a small piece of raw butter, add the meat sauce and sprinkle with Viaggio grated parmesan.
ENJOY!
