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There is a reason this dish remains a classic.
500g veal mince
½ finely chopped onion
1 finely chopped carrot
1 finely chopped celery stick
700ml passata (tomato puree)
Handful fresh basil leaves
1 fior di latte (cut into cubes)
150g parmesan cheese
Let's get Cooking...
Heat extra virgin olive oil in a pot. Add ¼ onion, carrot, celery and stir using a wooden spoon.
Sautee until the ingredients soften, add passata, salt, dry oregano, basil.
Stir it and simmer on a medium heat for 30 min.
Add 3 tblsp of extra virgin olive oil and ¼ onion to a separate pan.
Sautee until brown then add mince.
Break down mince using a wooden spoon. Cook until brown.
Cook and strain pasta. Add it to the sauce and mix.
Create a layer of pasta in a non-stock baking tray.
Add a generous sprinkle of parmesan cheese, mince and mozzarella.
Remove from oven and wait up to ten min before serving.
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