PIPE RIGATE BOLOGNESE WITH GUANCIALE & PECORINO
Ingredients for 4 people: 1 package of Pipe Rigate
- 1 package of Pipe Rigate Primo Gusto
- 4 tbsp olive oil
- 600 gr. ground beef
- 2 medium onions, finely chopped
- 2 carrots, finely chopped
- 3 cloves garlic, finely chopped
- 100 gr. guanciale, in cubes
- 2 tbsp. tomato pulp
- 200 ml red wine
- 400 gr. tomato chopped
- 2 bay leaves
- 1 tsp cinnamon
- 2 sprigs fresh thyme
- 1 sprig rosemary
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp freshly ground pepper
- 150 gr. pecorino, grated
- basil leaves
Execution:
Heat the olive oil in a saucepan over medium heat and brown the minced meat. Break it with a wooden spoon and add the onion and carrot and sauté until soft. Add the garlic and sauté for 2 minutes together with the guanciale. Add the tomato paste and mix well. Add the wine and let it cook. When the wine evaporates, add the tomatoes, bay leaves, cinnamon and herbs along with the sugar and salt. Lower the heat and close the pot with its lid, simmering for 45-55 minutes, stirring occasionally. Boil the pasta in salted water according to the instructions on the package and strain it, keeping aside a cup of boiling water. Mix the pasta with the bolognese sauce in the pot, adding a little of the pasta water we kept, until the pasta combines with the sauce. Serve into deep plates and sprinkle with pecorino, freshly ground pepper and basil leaves.
