Step-by-step preparation
: Prepare the soffritto: Finely chop the onion, carrot, and celery. Sauté in a pan with oil and butter over low heat until golden brown.
Brown the meat: Add the ground meat and cook over medium heat, stirring constantly for even browning.
Add the tomatoes: Pour in the passata, season with salt, and pepper. Simmer for 20-30 minutes until the sauce thickens.
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente.
Combine the pasta and sauce: Drain the pasta and toss it in the ragù over low heat. Add grated Parmesan cheese and mix well.
Serve: Serve hot, drizzled with a little olive oil if desired. The flavors will be even more intense the next day.
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