Ingredients
Serves 4
- 400g fresh egg made fettuccine
- 100g grated parmesan
- coarse salt
For the ragu
- 1kg tomato puree
- 500g beef mince meat
- 1/2 glass of white wine
- onion
- carrot
- celery
- 4 bay leaves
- salt & pepper
- EVO (extra virgin olive oil)
Method
- First get the ragu ready.
- Start chopping finely the onion, the carrot and the celery (you can use the food processor).
- In a pot pour the EVO and turn on the heat at high flame, when hot add the onion, carrot & celery.
- Let it fry until nice golden and then add the beef mince.
- Mix it all together at high flame until the meat is well sealed.
- Pour the wine and let it evaporate, then add the tomato puree, salt, pepper and the bay leaves.
- Let it cook at high flame, when it starts to boil, lower the flame at medium heat.
- Stir occasionally and let it cook at least for 2 hours.
- When the Ragu is ready, cook the fettuccine al dente in boiling salted water.
- Then drain it and put it into the pan with the Ragu. Tossed it for 2 minutes at high flame.
- When ready put it on the plate and sprinkle with Parmesan on top.
