In a saucepan, heat the extra virgin olive oil and add the previously cleaned and chopped vegetables. Sauté well.
Add the minced meat, season with salt and cook for about 5 minutes, stirring frequently.
Pour in the milk and, once absorbed, add the tomato puree. Adjust the salt and let it cook for about 30 minutes.
In a large pot, bring water to a boil, add salt and cook the pasta according to the package instructions.
Drain the pasta and mix it with the sauce, stirring well to combine everything.
Serve the pasta on individual plates and add sauce according to the guests' preferences, finishing with a sprinkle of parmesan or pecorino.
Saucepan
Cutting board
Knife
Keep in the refrigerator in an airtight container for 2-3 days.
If you are lactose intolerant, you can omit it and deglaze with a little dry white wine.
Italy
| Energy (kcal) | 109.48 |
| Carbohydrates (g) | 19.18 |
| of which Sugars (g) | 5.44 |
| Fat (g) | 2.27 |
| of which Saturates (g) | 0.53 |
| Protein (g) | 3.57 |
| Fiber (g) | 1.39 |
| Sale (g) | 0.03 |
