COOKING TIME: 40 minutes
1 red chili
2 cloves of garlic
COPPOLA Extra Virgin Olive Oil
400g minced beef
2 teaspoons oregano
1 sprig of fresh rosemary
2 x 400g tin of COPPOLA Polpa + Vegetables (Chopped Tomatoes with Vegetables)
150ml red wine
1 tablespoon FONTANA Formiello Balsamic Vinegar of Modena PGI
300g FONTANA Formiello Linguine Gragnano PGI
Sea salt, to season
Black pepper, to season
Parmesan cheese to garnish
2 sprigs of fresh basil
• Chop the onion. Cut the chili in half, remove the seeds and chop it. Cut the garlic.
• Heat the extra virgin olive oil in a pot and add onion, garlic and chili. Add finely chopped pancetta. Add the beef and let it turn brown. Make sure it does not boil.
• Add the herbs, polpa+ vegetables, balsamic vinegar and stir the sauce. Let it simmer in low heat for approx. 30 min until it has reduced. Add sea salt and black pepper.
• Boil the pasta as stated on the label and serve with the sauce, Parmesan cheese and basil.