Preparation time20’
Cooking time10’
Level of difficulty
350 gr. minced pork
1 tablespoon tomato paste
25 ml olive oil
1 carrot, finely chopped
1 onion, finely chopped
3 sticks of celery, finely chopped
100 ml white wine
100 gr. spicy sausage, cut into small pieces
200 ml of water, in which we dissolve 1 chicken broth
1 bay leaf
100 ml of milk
500 gr. tagliatelle
100 gr. grated parmesan
1. Heat a wok over high heat. Add the minced meat, season with salt and pepper and cook until it changes color. Add the tomato paste and continue to stir, cooking until the minced meat is "light orange".
2. Heat the oil in another pot. Add the carrot, the onion, the celery and fry until soft, about 10΄. Add the white wine and cook until it evaporates.
3. Add the vegetables to the minced meat and mix well. Then add the sausage, the water with the broth, the bay leaf and the milk. Bring the mixture to a boil, lower the heat and simmer for 20'.
4. We cook the pasta in salted water following the packaging instructions. Remove the pasta from the water with a food tongs and add them to the pot with the minced meat.
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