Method
Bring plenty of salted water to the boil (7gr salt to 1lt of water), meanwhile soak porcini mushroom in water for 10 minutes.
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.
Add wine and allow it to evaporate, add mushrooms then add the LC Fresh Basil sugo and simmer for 5 minutes.
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.
Serve with a sprinkle of Parmigiano Reggiano and extra virgin olive oil.
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Ingredients
Ingredients
Directions
Bring plenty of salted water to the boil (7gr salt to 1lt of water), meanwhile soak porcini mushroom in water for 10 minutes.
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.
Add wine and allow it to evaporate, add mushrooms then add the LC Fresh Basil sugo and simmer for 5 minutes.
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.
Serve with a sprinkle of Parmigiano Reggiano and extra virgin olive oil.
