ragu bolognese

MACCHERONI with organic ragu of slow-cooked beef, celery, carrot, tomato, and Parmigiano Reggiano

Ingredients:

  • fresh maccheroni

  • bolognese sauce

  • Parmigiano Reggiano

Equipment:

  • A saucepan

  • A pot for cooking pasta

  • A spoon

  • A fork for stirring pasta

  • A small cup to reserve cooking water

  • A colander for draining pasta

Allergens: Gluten, Milk/Lactose, Celery, Sulphites (from red wine)

Step 1:

Boil a large pot of salted water — the water should be salty like the sea.

Once it has reached a rolling boil, add the fresh maccheroni and set a timer for 2 minutes.

Stir them every so often so they don’t stick!

Step 2:

In Parallel, pour the pot of bolognese sauce into a separate saucepan and warm it up over a medium heat.

Add some of the pasta cooking water if necessary to loosen the sauce.

Step 3:

Once the pasta is cooked, reserve a cup of cooking water and drain the rest.

Then, off the heat, add the pasta to the hot bolognese sauce.

Step 4:

OFF THE HEAT, ADD MOST OF THE PARMIGIANO REGGIANO AND STIR IT THROUGH UNTIL THE PASTA IS EVENLY COATED AND THE CHEESE IS MELTED.

If it looks a little dry, add a spoonful of the cooking water.

Step 5:

PLATE UP AND FINISH WITH THE LAST OF THE Parmigiano Reggiano.

BUON APpETITO!