Casa Barilla's Cooking School has provided this delicious Italian dish, perfect for entertaining or sharing with family.
In a large deep fry pan, add oil and gently cook the onions, garlic, carrots and celery.
Once golden, add the meat and brown, then add the wine and allow it to evaporate. Add the bay leaf and juniper berries, then the stock.
Simmer for 7 minutes, then add the Napoletana sauce. Season to taste.
In a big sauce pan, bring plenty of salted water to the boil (7g of salt to 1lt of water), add the pasta and cook according to packet’s instructions.
Drain the pasta 2 minutes before the suggested cooking time and toss with the sauce. Add the cheese and stir together.
Serve with a drizzle of balsamic vinegar reduction.
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