Fusilli with lean veal and carrot ragù

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Ground veal100 g
• Tomato passata150 g
• Carrots50 g
• Celery30 g
• Onion30 g
• Extra virgin olive oil8 g
• Bay leavesto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Peel the carrot, trim the celery, peel the onion and chop everything finely.
2. In a saucepan heat the oil over a medium-low heat and sweat the chopped vegetables for 5 minutes, stirring, until the onion is translucent and everything is soft.
3. Turn the heat up to medium-high, add the minced veal and brown it for 5 minutes, breaking it up with a wooden spoon, until it is no longer pink and starts to colour.
4. Pour in the passata, add the bay leaf, salt, cover and cook over a low heat for 30 minutes, stirring now and then, until the ragù is thick and dark; if it dries out too much add a splash of water.
5. In the last quarter of an hour bring the pasta water to the boil, salt it and cook the fusilli for the time on the packet, until al dente.
6. Remove the bay leaf, drain the fusilli and stir them into the ragù for 1 minute over a medium heat, until well coated; serve with freshly ground black pepper.