Method

1

Bring plenty of salted water to the boil (7gr salt to 1lt of water), meanwhile soak porcini mushroom in water for 10 minutes.

2

In a large casserole, cook onions, garlic, carrots and celery in a little oil, once golden, add pancetta and after 2-3 minutes add the meat and cook, making sure there are no lumps. Add salt and pepper.

3

Add wine and allow it to evaporate, add mushrooms then add the LC Fresh Basil sugo and simmer for 5 minutes.

4

Drop pasta in the water and stir well, cook till ‘al dente’ and drain 1 minute before the suggested time and toss with the sauce.

5

Serve with a sprinkle of Parmigiano Reggiano and extra virgin olive oil.

Prep Time15 minsCook Time15 minsYields1 Serving

Excerpt for recipe needs to be added.

CategoryDifficultyBeginner
 

Ingredients

 400 g Penne Rigate
 1 LC Fresh Basil Sauce
 ½ cup Onion - Finely chopped
 ½ cup Carrots - Finely chopped
 ½ cup Cellery - Finely chopped
 1 Garlic Clove - crushed
 1 Red Wine
 300 g Minced Veal
 20 g Italian Pancetta - Thinly sliced
 20 g Dried Porcini Mushrooms
 50 g Grated Parmigiano Reggiano
 Salt and Pepper for seasoning

Ingredients

 400 g Penne Rigate
 1 LC Fresh Basil Sauce
 ½ cup Onion - Finely chopped
 ½ cup Carrots - Finely chopped
 ½ cup Cellery - Finely chopped
 1 Garlic Clove - crushed
 1 Red Wine
 300 g Minced Veal
 20 g Italian Pancetta - Thinly sliced
 20 g Dried Porcini Mushrooms
 50 g Grated Parmigiano Reggiano
 Salt and Pepper for seasoning

Directions

1

Bring plenty of salted water to the boil (7gr salt to 1lt of water), meanwhile soak porcini mushroom in water for 10 minutes.

2

In a large casserole, cook onions, garlic, carrots and celery in a little oil, once golden, add pancetta and after 2-3 minutes add the meat and cook, making sure there are no lumps. Add salt and pepper.

3

Add wine and allow it to evaporate, add mushrooms then add the LC Fresh Basil sugo and simmer for 5 minutes.

4

Drop pasta in the water and stir well, cook till ‘al dente’ and drain 1 minute before the suggested time and toss with the sauce.

5

Serve with a sprinkle of Parmigiano Reggiano and extra virgin olive oil.

Penne Rigate with Veal and Porcini Ragú