This hearty, wholesome, and wonderfully comforting dish is guaranteed to leave you wanting more.
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?
- 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.
- Cook for approximately 6-8 minutes. Test for doneness—fettuccine should be “al dente,” firm but not hard. Drain into a colander.
- Finely chop the celery, carrot, onion, and parsley. Heat the olive oil in a pan, then add the chopped vegetables. Brown them lightly.
- 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. - Finally, add 1 litre of hot water and the stock cube, along with the parsley. Bring to a boil.
- Simmer for half an hour, then add the milk towards the end of cooking.