Whole wheat pasta with white veal ragù and white wine

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Ground veal100 g
• White wine50 ml
• Carrots30 g
• Celery30 g
• Onion30 g
• Extra virgin olive oil1 tablespoon
• Parmigiano Reggiano8 g
• Rosemaryto taste
• Saltto taste

Contains: gluten, lactose, celery, sulphites,

Method

1. Peel the carrot, string the celery, peel the onion and chop them finely; chop the rosemary needles too.
2. Heat the oil in a saucepan over medium-low heat and fry the chopped vegetables for 5 minutes, until soft and lightly golden.
3. Turn up to medium-high, add the mince and rosemary and brown for 5 minutes, breaking it up with a wooden spoon, until no longer pink; season with salt.
4. Pour in the white wine and let it evaporate, then add a small ladleful of water, partly cover and simmer gently for 20 minutes, until the ragù is tender and the sauce creamy.
5. Meanwhile, bring the pasta water to the boil, salt it and cook the wholewheat pasta for the time on the packet, until al dente; drain, keeping back a little cooking water.
6. Toss the pasta in the pan with the ragù and grated Parmesan for 1 minute over low heat, loosening with cooking water if needed.