Pasta and first courses
Pasta and first courses
Trofie with Nonna Adele’s Bolognese sauce
Fresh trofie with a slowly cooked meat, carrot and onion sauce, finished with Parmesan. This is Nonna Adele’s family version.
From Nonna Adele’s kitchen
- Cooking
- Meat about 20 minutes; sauce at least 1 hour; pasta according to its texture
LET’S GET COOKING
Method
Trim the carrots and onion and chop finely. Chop the two peeled tomatoes.
Heat the oil in a saucepan and soften the chopped vegetables over moderate heat. Add the meat, break it up and brown for about 20 minutes, stirring and adjusting the heat to keep the bottom from burning.
Pour in the wine and let it cook off. Add the chopped tomatoes, stir and season with salt.
Cook gently for at least 1 hour. Add a little hot water whenever needed to keep the sauce moist and prevent it from sticking.
Cook the trofie in salted water, checking the texture of the fresh pasta you are using. Drain and toss with some of the sauce.
Divide between plates, add the reserved sauce and finish with Parmesan to taste.
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