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Pasta trottole with Italian minced meat sauce
Pasta with a real Italian sauce with onion, carrot, celery, pancetta, red wine and tomato puree. Served with Parmesan cheese.
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Ingredients
Directions
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Peel and chop the onion. Heat the oil with the butter in a thick-bottomed pan. Fry the onion golden brown.
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Slice the winter carrots. Peel the celery and also cut finely. Add the carrots and celery and fry until golden brown in 5 minutes. Add the mince and fry it. Add the pancetta and cook for another 5 minutes.
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Pour the wine into the pan and let it boil for 5 minutes on medium heat. Stir occasionally. Add the tomato puree and the tomato cubes and leave to cook for 20 minutes with the lid on the pan over low heat.
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Scoop occasionally. Add some water if the sauce is too thick. Season the sauce with pepper and salt.
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Cook the pasta according to the instructions on the packaging, keep some cooking water apart when you pour it. Mix the sauce through the pasta, stir in some of the trapped cooking water.
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Spread the pasta over 4 plates and sprinkle with the Parmesan cheese.
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Nutrition
755Calories
Sodium6% DV145mg
Fat52% DV34g
Protein58% DV29g
Carbs24% DV73g
Fiber12% DV3g
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