Ingredients for 4 people:
- 250 Gr. PAPPARDELLE DI CAMPOFILONE “Casa Rovigatti”
- 300 Gr. of minced meat mixed beef and pork
- 2 eggs
- 100 gr parmesan cheese
- For sautéed (1 celery coast, 1 carrot, 1/2 onion, 1/2 pepper)
- 500 peeled tomato “SARNO”
- Oil for frying
- EVO Oil “Il Frantoio”,
- Salt and Pepper
To make meat balls
Add the minced meat with the eggs, the parmesan, the salt, and pepper. Form small meatballs and fry in the seed oil.
For the Salsa
Fry in a drizzle of “Il Frantoio” EVO oil, the celery, the carrot, the onion, and the pepper, add the peeled tomato “SARNO” and cook for about 30 minutes adding salt and pepper, blend everything in the blender, add the meat ball and cook the sauce again for about 20 minutes.
In abundant salted water, cook the PAPPARDELLE DI CAMPOFILONE “Casa Rovigatti” for 4 minutes, drain the pasta in a pan with the sauce, stir off the heat with Parmesan and serve.