EMILIA ROMAGNA - Fettuccine with ragù
30 minutes
4 servings
INGREDIENTS
10 oz ground beef pulp
5 strips bacon
aromas (celery, carrot, onion, all chopped)
1/2 cup of dry white wine
2 tablespoons Viaggio Extra Virgin Olive Oil
2 cans Viaggio cherry tomatoes
Salt to taste
Pepper to taste
1lb Viaggio Fettuccine
Viaggio grated parmesan to taste
DIRECTIONS
Put the Viaggio Extra Virgin Olive Oil in the pan, then add the bacon and in the end the aromas. Sauté slowly, stirring often. Add the meat and brown it; Then pour the wine in it and let it evaporate on low heat. Add salt and pepper. The meat sauce must boil gently, without remaining dry, for 10 - 15 minutes. Cook the Viaggio Fettuccine al dente in salted water, drain the pasta, add the meat sauce and sprinkle with Viaggio grated parmesan.
ENJOY!
