40 min
Easy
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, delicious sauces and pizza.
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
- Finely slice the guanciale and grate the pecorino.
- Heat a pan and brown the guanciale for a few minutes, then add the tomato and cook for 15 minutes.
- In the meantime, bring some water to the boil, add salt and cook the bucatini for 3/4 of cooking time.
- Add the pasta to the sauce in the pan along with a ladle of water and finish cooking.
- Conclude the recipe by adding some of the pecorino and pepper to the pasta and stirring until creamy.
