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 minsYields5 Servings

Cook this delicious recipe with Luca's Fresh Basil Sugo

CategoryDifficultyIntermediate
 

Ingredients

 400 g LC Penne Rigate
 1 Jar LC Fresh Basil Sauce
 ½ Onions - Finely chopped
 ½ Carrots - Finely chopped
 ½ Celery - Finely chopped
 1 Garlic clove - Crushed
 1 Glass of red wine (good quality)
 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 LC Penne Rigate
 1 Jar LC Fresh Basil Sauce
 ½ Onions - Finely chopped
 ½ Carrots - Finely chopped
 ½ Celery - Finely chopped
 1 Garlic clove - Crushed
 1 Glass of red wine (good quality)
 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, Porcini Mushroom Ragú and Fresh Basil Sugo