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
Ragù
Pasta
How it's done
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Ragù
Heat a dash of oil in a frying pan. Add the meat, brown for approx. 4 mins. Remove and set aside. Reduce the heat, add the shallot, fennel and carrot, sauté for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the wine and reduce to half the amount. Add the balsamic and all the other ingredients up to and including the stock, bring to the boil. Reduce the heat, return the meat to the pot, cover and braise over a low heat for approx. 1 hr. Add the walnut kernels and lemon juice, season with salt.
Pasta
Cook the pasta in boiling salted water until al dente, then drain and serve with the sauce. Garnish with the rosemary.
How-tos
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