Penne Rigate with Veal and Porcini Ragú - Chef Luca Ciano
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Stockpot
- Baking dish
- Mixing bowl
- Colander
- Wooden spoon
- Grater
- Stove
- Serving bowl
- Measuring spoon
Ingredients
- 400 g Penne Rigate
- 1 LC Fresh Basil Sauce
- ½ cup Onion - Finely chopped
- ½ cup Carrots - Finely chopped
- ½ cup Cellery - Finely chopped
- 1 Garlic Clove - crushed
- 1 Red Wine
- 300 g Minced Veal
- 20 g Italian Pancetta - Thinly sliced
- 20 g Dried Porcini Mushrooms
- 50 g Grated Parmigiano Reggiano
- Salt and Pepper for seasoning
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