375g Guzzi’s Fettucine
3 tablespoons olive oil
1 tablespoon tomato paste
1 stock cube
1 litre hot water
1/2 cup of red wine
Salt & pepper to taste
1 handful of chopped parsley
500g best mince meat
1/4 stick chopped celery
1/2 carrot chopped
1 medium onion chopped
1/4 teaspoon Rosemary leaves
Bring to boil one large saucepan of salted water.
Tip Fettuccine into boiling water. Stir gently with wooden spoon until pasta separates.
Cook for approx 6-8 minutes. Test taste – Fettuccine should be “AI dente” – firm but not hard. Drain into colander.
Chop finely the celery, carrot, onion and parsely.
Add chopped vegetables to heated olive oil & butter – brown lightly.
Add mince meat and rosemary and cook on low heat stirring frequently until meat is cooked.
Add wine and stir, add tomato paste and blend.
Finally, and 1 litre of hot water and stock cube with parsely and bring to boil.
Simmer for 1/2 an hour and add milk towards end of cooking.