Ditali rigati campagnola

  • 难易程度


  • 300 g0SX0059
  • 150 g borlotti beans, blanched
  • 30 g Butter
  • 150 g minced veal meat
  • 1 onion
  • 1 bunch Italian parsley
  • ½ glass white dry wine
  • 2 tbsp grated Parmesan cheese
  • salt and pepper to taste
Ditali Rigati n° 59


Mince the onion, place it in a saucepan and fry it with the butter until soft. Add the minced meat to the onion mixture, stir and crumble it with a wooden spoon, add the peeled tomato pulp and a pinch of salt. Cover the pan and cook over a low heat for about 40 minutes, stirring it from time to time.While cooking, to prevent the bottom of the mix to stick, add a few spoons of warm water. Towards the end, add the white wine to the sauce; at the end add the beans and the chopped parsley. Do not remove the sauce from the heat and let it cook for another few minutes.Cook the pasta in a saucepan of abundant boiling salted water; when cooked al dente, drain it and place it in the sauce’s cooking pan, and mix it accurately. Let it thicken at a warm temperature for a few minutes, serve it with a sprinkle of grated Parmesan cheese and ground pepper.