Salsa bolognese bianco with pappardelle recipe
Ingredients
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What to do
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Sauté the onion, carrot, celery, garlic, chilli and anchovy until soft. Be careful not to brown.
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Add meat and cook until browned.
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Add brandy and madeira and cook until liquid has evaporated.
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Add the cherry tomatoes, basil and stock and simmer.
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Meanwhile, cook pasta in a pot of boiling salted water.
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Drain pasta when cooked, add to sauce, toss and serve immediately.
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Sprinkle with parmesan.
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