Ingredients:
- 500g Spaghetti Barilla
- 150g minced beef
- 150g ground pork
- 80g chopped bacon
- 50g dried mushrooms (soaked in water)
- 50g of butter
- 1/2 chopped carrot
- 1 stalk of chopped celery
- 1 small chopped onion
- 3 tablespoons concentrated tomato puree
- 2 bay leaves
- 50 ml d extra virgin olive oil
- 1\2 glass dry red wine
- Parmesan
- fresh basil leaves
- Salt and black pepper to taste
Preparation mode:
Heat a non-stick frying pan well, add the bacon and, if necessary, a drizzle of olive oil. Let it gold.
Add the pork and beef meat and let it brown well. Add the hydrated and chopped funghi. Cook for another 5 minutes.
Then add the onion, carrot, celery and let it braise well. Add the wine and wait for it to reduce completely before adding the tomato pulp. Let it cook on low heat for about an hour. Season with salt and pepper to taste.
Cook the pasta in abundant boiling and salted water. Drain two minutes before the time indicated on the packaging and add to the sauce. Cook the pasta for the remaining time, stirring constantly. If necessary, add a ladle of cooking water. Adjust the salt and pepper and sauté everything with a drizzle of olive oil. Turn off the heat and finish with grated parmesan and fresh basil leaves.
- Yield: 6 servings
- Preparation time: 1h25
- Difficulty: casual
