PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• 1 Onion
• 1 Carrot
•  1 Celery stalk,
• 2 tbsp Stefano’s Extra Virgin Olive Oil
• 50g Butter
• 200g Minced Pork (or 100g pork and 100g veal)
• 50g pancetta, diced
• 100ml Red wine
• 400ml Stefano tomato basil sauce
• 160g Green peas (fresh or frozen)
• Salt, to taste
• Black pepper, to taste

PREPARATION:

1. Mince the onion, carrot, and celery
2. Sauté with 2 tablespoons of olive oil and butter over medium-low heat in a saucepan.
3. Add the minced meat and pancetta, and brown for a couple of minutes. 
4. Then, pour in the red wine and deglaze. Let evaporate.
5. Next, add the tomato sauce, a pinch of salt, and black pepper. Cook for about 20 minutes over medium-low heat, stirring occasionally with a wooden spoon.
6. After the first 10 minutes of cooking, add the peas to the sauce. If needed, add a bit of hot water, but make sure the sauce remains thick and not too liquid.
7. Once fully cooked, adjust the seasoning with salt and black pepper. 
8. Use this sauce as a pasta condiment, filling for arancini, or serve it with polenta.