Fettuccine with Bolognese Sauce

What do I need?

• 375 g Guzzi’s Golden Pasta Fettuccine
• 1/4 stick celery, chopped
• 1/2 carrot, chopped
• 1 medium onion, chopped
• 1 handful of chopped parsley
• 3 tbsp olive oil
• 500 g minced meat
• 1/4 tsp rosemary leaves
• 1/2 cup red wine
• 1 tbsp tomato paste
• 1 litre hot water
• 1 stock cube
• 250 mL milk
• Salt and pepper to taste

How do I make it?

1. Bring a large saucepan of salted water to a boil. Add the fettuccine to the boiling water. Stir gently with a wooden spoon until the pasta separates.
2. Cook for approximately 6-8 minutes. Test for doneness—fettuccine should be “al dente,” firm but not hard. Drain into a colander.
3. Finely chop the celery, carrot, onion, and parsley. Heat the olive oil in a pan, then add the chopped vegetables. Brown them lightly.
4. Add the minced meat and rosemary. Cook over low heat, stirring frequently, until the meat
   is cooked. Stir in the wine, then add the tomato paste and blend.
5. Finally, add 1 litre of hot water and the stock cube, along with the parsley. Bring to a boil.
6. Simmer for half an hour, then add the milk towards the end of cooking.