40 min Easy

Recommended product

Recommended product

Dedicated to the most demanding of palates, a soft, smooth fresh tomato pulp, made for those who love a softer flavor. Perfect to cook ragout, soups, pureed vegetable soups, and delicious sauces.

EXPLORE
40 min
Time
Easy
Difficulty
Ingredients for 2 people
Ingredients
Finely Chopped tomatoes 3x400g 150 g
Bread crumbs 30 g
Egg 1
EVO oil to taste
Garlic 1 clove
Grated Parmigiano Reggiano 60 g
Minced beef and veal 200 g
Mortadella (pork or chicken) 60 g
Pepper to taste
Salt to taste
Thyme to taste
Preparation
  1. Finely slice the guanciale and grate the pecorino.
     
  2. Heat a pan and brown the guanciale for a few minutes, then add the tomato and cook for 15 minutes.
     
  3. In the meantime, bring some water to the boil, add salt and cook the bucatini for 3/4 of cooking time.
     
  4. Add the pasta to the sauce in the pan along with a ladle of water and finish cooking.
     
  5. Conclude the recipe by adding some of the pecorino and pepper to the pasta and stirring until creamy.

RECIPES

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