Fusilli pasta with Fassona ragu | Petti Recipes
A simple recipe with a surprisingly sublime result, thanks to the Petti sieved tomatoes and the Fassona meat. Here the recipe.
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Cooking tools:
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Oven
- Pot
- Spatula
- Spoon
- Grater
- Measuring spoon
- Kitchen scale
Ingredients
- 170 g fusilli pasta
- 200 g of extra fine sieved tomatoes Il delicato Petti
- 200 g of minced meat from Fassona Piemontese
- 1 glass of rich red wine
- 1 small carrot, 1 small onion, 1/2 celery stalk
- 2 tablespoons of extra virgin olive oil
- grated Grana Padano cheese
- salt to taste
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