Pasta with white veal and mushroom ragù

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Ground veal90 g
• Button mushrooms100 g
• Onion30 g
• Vegetable broth100 ml
• Extra virgin olive oil1 teaspoon
• Rosemary1 g
• White wine50 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

Method

1. Peel and chop the onion; clean the button mushrooms with damp kitchen paper, trim the earthy base and chop them small; chop the rosemary needles; warm the vegetable stock.
2. Heat the olive oil in a frying pan over medium heat and soften the onion with the rosemary for 3–4 minutes, until translucent.
3. Add the veal mince and brown it over medium-high heat for 5 minutes, breaking it up with a wooden spoon, until golden and no longer pink.
4. Deglaze with the white wine and let it evaporate for 1–2 minutes, until you no longer smell alcohol; add the mushrooms, stock and a pinch of salt and simmer gently for 25 minutes, until the ragù is reduced and creamy.
5. Towards the end bring a pan of water to the boil for the pasta, salt it once it boils and add the pasta; cook for the time on the packet, usually 9–11 minutes, until al dente.
6. Drain it, keeping a small ladle of the cooking water, and dress with the ragù, loosening if needed; finish with black pepper.