Ingredients for 4 person:
- 250 g of Fettuccine Filotea
- 200 g of mortadella
- 1 carrot
- 1 celery
- 1 onion
- 500 ml tomato puree
- 1/2 glass of water
- salt
Direction:
Do a minced of celery, carrot and onion. Chop the mortadella as well. Chop the mortadella as well. In a saucepan, place the minced of vegetables with some water and simmer for a few minutes, add the tomato puree and the half glass of water, stir, adjust seasoning and cook over low heat for 5 minutes. Now add the chopped mortadella and continue cooking until the sauce is reduced enough.
Meanwhile, cook the Fettuccine Filotea in a plenty of salted boiling water for 4 minutes, drain the egg pasta well and pour into a bowl. Add some mortadella sauce and mix well. Serve the fettuccine, flavor the plate with another tablespoon of sauce and enjoy!
Buon appetito!
Ringraziamo Alessandra Barbone, foodblogger pugliese del blog I sognatori di Cucina e nuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
