PREPARATION

Take a large saucepan, put plenty of oil and add the minced meat inside. Brown the minced meat in the oil, crumbling it well with a fork.

Cut the onion, carrot and celery into small pieces and add them to the pan with salt and pepper. Let it cook and then deglaze with the white wine.

Add the Organic Cherry Tomato Puree and Organic Whole Peeled Tomatoes and, if necessary, season with a pinch of salt. Put on the lid, leaving it slightly open, and let it cook on very low heat for at least an hour. Stir occasionally.

When the ragù is ready, cook the fettuccine al dente, mix them with the Bolognese sauce and serve with grated Parmesan Cheese on top.