This dish has a very delicate taste and makes a very interesting alternative to the traditional bolognese
3 medium carrots (finely diced) 3 celery sticks (finely diced) 1 big onion finely sliced
1 beef cube
1 small glass white wine 2 dsp olive oil 300 gr extra lean mincemeat (beef or any meat of your choice) 100 gr fresh cream half stock cube (flavour optional)
In a saucepan place the carrots, celery, onion and oil, add three tbsp of water, the broken cube and let cook covered for 15-20 minutes or until vegetables are tender and glossy but not fried. Stir every now and then during this time. Remove the lid and add the meat stirring well to separate it. Add wine and let evaporate. Cook for further 5 mins on moderate heat, add cream and turn off immediately. Cream must not boil. Sauce should look like Bolognese, but whitish. Add a lot of fresh basil and stir. Cook the egg tagliatelle o rigatoni al dente and drain well. Mix with the meat sauce and pour into the dishes. Sprinkle with black pepper and parmesan cheese. Serve immediately.