Ingredients for 4 people
200 g top quality minced beef
50 g dry-cured ham
150 g mixed mushrooms (field mushrooms, chantarelles, ceps, etc.)
4 tablespoons tomato purée (passata)
1 celery stalk
½ golden onion
1 bay leaf
1 glass red wine
100% Italian extra virgin olive oil
Salt and pepper
Finely chop the vegetables and brown in a little oil. Add the meat, finely chopped ham and the washed and chopped mushrooms and brown until the liquid has evaporated.
Eliminate any excess fat and add the wine and simmer until evaporated; add the tomato purée, bay leaf, pinch of nutmeg, salt and pepper. Cover and simmer for at least one hour on a low heat; add some water if the sauce becomes too dry.
When the sauce is ready cook the pasta “al dente”, serve directly onto individual plates and add your delicious sauce.