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Pasta Rinalda

updated

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Ingredients for 2 servings:

  • 400 g tagliatelle
  • 550 g minced meat, mixed
  • 600 g leccho
  • 300 ml tomato(s), strained
  • Parmesan or grated Emmental cheese
  • oregano
  • basil
  • Garlic
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

My absolute favorite pasta

Prepare the pasta/tagliatelle al dente according to the package instructions. Meanwhile, fry the minced meat in a large pan with a little oil. Mix the lecsó with the minced meat in the pan. Immediately afterward, stir in the passata (the amount varies depending on how thin you want the pasta to be), stirring frequently. Simmer for a while and season with garlic, oregano, and basil. A pasta base will also work in a pinch. Add grated cheese before serving and enjoy. I recommend pairing it with an excellent Blaufränkisch.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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