Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Pasta
To serve
How it's done
Sauce
Heat a dash of oil in a frying pan. Brown the meat and sausage for approx. 2 mins. per batch. Remove, reduce the heat, sauté the onion and all the other ingredients up to and including the celery in the same pan. Add the tomato puree and chilli, cook briefly. Pour in the wine and reduce almost completely. Pour in the stock and tomatoes, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins., season with salt. Return the meat and sausage to the pan, heat gently.
Pasta
Cook the pasta in boiling salted water until al dente. Drain the pasta.
To serve
Mix the cream, lemon zest and parsley into the sauce, add the pasta, mix, plate up. Sprinkle with parmesan.
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