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• EMILIA ROMAGNA - Fettuccine with ragù

EMILIA ROMAGNA - Fettuccine with ragù

SKU:

Prep & Cook Time: 30 minutes active (plus simmering)

Servings: 6

Ingredients

• 10½ oz ground beef
• 5 oz bacon, finely chopped
• 1 small carrot, 1 celery stalk, and 1 onion, finely chopped (aromatics)
• 2 oz Viaggio cherry tomatoes
• 2 tablespoons Viaggio Extra Virgin Olive Oil
• 2 oz butter, plus more for finishing
• Dry white wine, to taste
• Milk, to taste (optional, up to 2 small glasses)
• Hot broth, to taste (about 2 cups)
• Salt and black pepper, to taste
• 1.3 lb Viaggio Fettuccine
• Viaggio Grated Parmesan Cheese, to taste

Directions

1. In a large pan, heat the olive oil and butter over low heat. Add the chopped bacon and cook until it begins to brown.
2. Stir in the carrot, celery, and onion, and sauté gently until softened and fragrant, stirring often.
3. Add the ground beef to the pan and cook until browned, breaking it up as it cooks.
4. Once the meat has taken on color, pour in a splash of dry white wine and let it evaporate slowly over low heat.
5. For extra richness, add warm milk a little at a time (up to 2 small glasses), stirring until the mixture is creamy.
6. Dissolve the Viaggio cherry tomatoes in about 2 cups of hot broth and add to the meat mixture.
7. Season with salt and pepper, then simmer very gently—partially covered—for at least 2 to 3 hours, adding a bit more broth if needed to keep it moist.
8. Bring a large pot of salted water to a boil. Cook the Viaggio Fettuccine until al dente, then drain.
9. Toss the hot fettuccine with a small knob of raw butter and the meat sauce.
10. Serve with a generous sprinkle of Viaggio Grated Parmesan Cheese.

Serving Tip:

Pair with a dry Italian red wine like Montepulciano d’Abruzzo or Chianti for a full-flavored meal.

 

BUON APPETITO!