PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 400g ziti or short pasta
  • 600g ground veal
  • 70g pancetta, thin julienne
  • 80g salami, diced
  • 1 onion, minced
  • 1 clove garlic, crushed
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 200ml Stefano’s Arrabbiata sauce
  • 100ml white wine
  • 2 tbsp fresh parsley, chopped
  • 125g ricotta, strained
  • 4 tbsp grated parmesan
  • Salt and pepper

PREPARATION:

  1. Add the carrot and celery
  2. Then add the pancetta and veal
  3. Let cook for 5 minutes or until the water has evaporated
  4. Add the wine and let evaporate.
  5. Then incorporate the tomato puree
  6. Salt and pepper to season
  7. Reduce heat and let simmer for 25 minutes adding some stock if necessary
  8. Boil the pasta in salt water and drain when it’s al dente
  9. Add the pasta to the sauce and add the parsley.
  10. Place a portion per person in a pasta bowl with a sprinkle of diced salami, a dollop of ricotta and some parmesan to taste.