Pasta al forno ( baked pasta)

• 30 minutes to prepare • 90 minutes to cook • Serves 4

 

Minced meat cupcakes

• 20 minutes to prepare • 20 minutes to cook • Serves 4

White ragù

• 10 minutes to prepare •  50 minutes to cook  • Serves 4

No tomato for once

White ragù is a sauce based on minced meat, herbs and broth, made without the addition of tomato sauce as in the classic Bolognese sauce (for this reason it is also called "white").

It is a great classic of Italian cuisine, ideal for dressing fresh pasta, such as tagliatelle, dry soft wheat pasta, filled pasta or even for filling white lasagna, with the addition of mozzarella and sautéed vegetables.

Easy to make, it is based on a few simple ingredients. The ground beef and the crumbled sausage are browned in a saucepan with a fragrant sautéed carrot, and onion, then blended and cooked in white wine and hot broth. The latter can be meat or even vegetable for a more delicate and light version.

In order for the ragù to be moist, full-bodied and to blend perfectly with the pasta, you can add a pinch of cornstarch to the meat. For a rich and tasty sauce, it is important to use top quality minced meat: you can opt for beef alone, add a part of pork, a sausage - like here -, or some bacon cubes. Finally, perfume everything with your favorite spices and aromas: rosemary, bay leaf, sage, parsley. 

Here's what you will need for the 4-serving recipe:
 

500 g minced meat
100 g sausage

100 ml white dry wine

1 carrot
1 shallot

500 ml meat broth

1 sprig rosemary 

5 bay leaves
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
2. Cut the skin of the sausage with the tip of a sharp knife and remove it. Cut the sausage into nibbles of equal size
3. Add the grated carrot and braise it for a couple of minutes. Then, add the minced meat and the sausage, and let it braise until golden. Finally, pour the white wine and let it evaporate
4. Add the boiling broth, cover with a lid and let it cook for 40 minutes
5. Add rosemary and bay. Go on with the cooking for 10 minutes more
6. Meanwhile boil pasta in salted water. Drain al dente and stir to mix well. Enjoy!

Nutrition Facts of this dish are right below. Data is provided per serving.

Skewers of minced beef meat with Pecorino cheese and ham

• 10 minutes to prepare • 15 minutes to cook • Serves 4

Montecarlo-style pasta

• 5 minutes to prepare •  50 minutes to cook  • Serves 4

As gluttonous as Christmas time gets

Montecarlo-style pasta is a first course with a rich sauce and a creamy consistency.

It is a well-established preparation, with rather uncertain origins. What matters is the end result: that is, a satisfying and delicious dish, perfect for family Sundays and winter  holidays. The Montecarlo sauce has a minced meat sauce base, to which we add a little fresh cream and a few spoonfuls of basil pesto, for a very tasty, enveloping and aromatic dish.

We have chosen to season strozzapreti pasta, ideal for collecting every last drop of the delicious sauce, but you can opt for the pasta shape you prefer. 

Here's what you will need for the 4-serving recipe:
 

320 g fresh pasta
450 g minced meat
150 g fresh cream

500 g passata di pomodoro
100 ml white dry wine

1 carrot
1 shallot
3 tablespoons pesto, prepared like here
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
2. Add the grated carrot and braise it for a couple of minutes. Then, add the minced meat and let it braise until golden. Finally, pour the white wine and let it evaporate
3. Add the passata di pomodoro, cover with a lid and let it cook for 40 minutes
4. Meanwhile, cook the pasta in boiling salted water
5. Add fresh cream to the ragu' and go on with the cooking unitl the sauce boils again, then switch the heat off
6. Drain pasta al dente. Add it to the ragu' sauce and season it with the pesto. Stir to mix well and serve to the table!

Nutrition Facts of this dish are right below. Data is provided per serving.

Polpette (meatballs) with olives

• 30 minutes to prepare • 1 hour to cook • Serves 4

Cottage pie

• 20 minutes to prepare • 60 minutes to cook • Serves 4

 

Cannelloni from Amalfi

• 20 minutes to prepare • 60 minutes to cook • Serves 4

 

Sicilian spiedini (meat rolls skewers)

• 20 minutes to prepare • 25 minutes to cook • Serves 4

 

Minced meat stuffed avocados with lime and beefsteak tomatoes

• 10 minutes to prepare • 10 minutes to cook • Serves 4

 

Arancine

• 30 minutes to prepare • 1 hour 20 minutes to cook • 1 hour to rest • Serves 4

Chilli con carne

• 10 minutes to prepare • 50 minutes to cook • Serves 4

 

Supplí al telefono

• 30 minutes to prepare • 1 hour 20 minutes to cook • Serves 4