Recipes / First course
Difficulty Medium
20 MIN
Boiled/Parboiled
8 Portions
Partners
1
Pour 2 tablespoons of oil and 4 tablespoons of wine into a saucepan, then add 2 teaspoons of CANNAMELA stir-fry mix and cook over a low flame for a few minutes.
2
When the wine has evaporated, add the mince, turn up the heat and brown the meat evenly before leaving to reduce with the rest of the wine.
3
Add the tomato to the meat sauce, then season with salt and three turns of CANNAMELA Grinder Cap black pepper.
4
Cook the sauce for 60 minutes, keeping it liquid (add a few tablespoons of hot water if necessary).
5
Boil the pasta in plenty of salted water, drain when al dente then run under cold water to stop the cooking process.
6
Drain again and add the meat sauce, half of the Parmesan and the cream.
7
Mix carefully and spread the pasta into the greased oven dish.
8
Sprinkle with the remaining Parmesan cheese and bake at 200° for 20 minutes.
