Caserecce with bolognese and Nudja sauce

24/11/2012 - Ingredients for 4 people:

- 400 g finely diced beef
- 1 onion
- 50 g Nduja in natural casing "Sapori del Sud"
- 1 bottle tomato passata "Masseria Dauna"
- 1/2 glass of white wine
- 400 g Caserecce "Eocene a Tavola"
- salt
- Parmigiano Reggiano DOP

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g finely diced beef
- 1 onion
- 50 g Nduja in natural casing "Sapori del Sud"
- 1 bottle tomato passata "Masseria Dauna"
- 1/2 glass of white wine
- 400 g Caserecce "Eocene a Tavola"
- salt
- Parmigiano Reggiano DOP

Put some olive oil, the minced onion, the finely diced beef and Nduja (without casing) in a pot.

Fry the ingredients well. Then deglaze with white wine and add the tomato passata and salt. Cover the pot with a lid and simmer for about 2 hours on a low heat. Stir every now and then.

Once the sauce is ready, cook the Caserecce for about 7/8 minutes until al dente. Drain and mix with the sauce. Serve with plenty of grated Parmigiano Reggiano.