TAGLIATELLE WITH MINCED MEAT SAUCE

Toscana, Ketchup

meat

main course

medium

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

320 g tagliatelle
For the minced meat sauce:
Extra virgin olive oil, e.g. Tonda Iblea by Frantoi Cutrera
60 g celery, diced into small pieces
100 g carrots, finely diced
60 g white onion, finely diced
100 g pancetta, alternatively bacon, finely diced
450 g mixed minced meat
150 ml red wine
4 tbsp TOMAMI Toscana
240 g TOMAMI Ketchup
Sea-salt
Freshly ground black pepper
4 tbsp Parmigiano Reggiano, grated (optional)

INSTRUCTIONS

For the minced meat sauce, heat 4 tablespoons of olive oil in a large pan and fry the celery, carrot, onion and pancetta until everything is lightly browned. Then add the minced meat and fry. When the meat is well done, deglaze with red wine and let it evaporate. Then add TOMAMI Toscana and TOMAMI Ketchup together with 500 ml of water to the sauce and mix well. Season the sauce with salt and pepper, cover with a lid and simmer for 1 hour at a low temperature. Simmer for the last 10 minutes without the lid.

It is ready when the meat looks rather dry, orangey-red in colour and tastes spicy. Cook the tagliatelle in plenty of boiling salted water according to the instructions on the packet until al dente. Drain the cooking water and put the pasta back into the saucepan. Add the sauce and mix well. Spread the pasta on plates, drizzle with a little olive oil and sprinkle with the Parmesan, if using, and serve.

Preparation time: 1 hour 20 minutes

A recipe by Cettina Vicenzino.