Turn gently. The bread will absorb the tomato and crumble until it reaches a creamy consistency. Remove the garlic and serve.

In a large, wide pan, brown the minced meat in the oil, crumbling it well with a fork. Combine chopped vegetables, salt and pepper, cook and then deglaze with the white wine.

Add the puree and the peeled tomatoes, add salt if necessary, put the lid on, leaving it slightly open, and cook over a very low heat for at least an hour, stirring occasionally.

When the ragù is ready, cook the fettuccine al dente, season, serve with parmesan, if desired.