500 gr Tomato puree Garlic Rosemary Black pepper, salt Extra virgin olive oil Parmigiano Reggiano   With a half-moon knife cut very very finely Rosemary and Garlic. Transfer in a saucepan with extra virgin olive oil. Heat with medium fire until the garlic start to bubble. Add Tomato puree and season with salt & pepper.

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For the White Ragù: 450 gr milled beef 1 Tuscan sausage 1 big onion, 1 carrot, 1 stick of celery extra virgin olive oil 1 glass milk ½ glass white wine fennel seeds salt pepper Wash and finely chop the carrot, celery and onion. Put these into a saucepan to brown together with salt, pepper

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Ingredients for 4 person: 350gr Fusilli 1 Red big Onion ( finely cut) 3 Tuscan Sausages (peeled and crumbled) 1 Small Eggplant (cut in stripes) Few Cherry Tomatoes (about 12, cut in half) ½ Glass of Red Wine 1tsp of Sugar Extra Virgin Olive Oil, salt, black pepper In a large skillet put the oil,

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For the Pasta Dough: 400gr flour plus extra Warm water Salt Place the flour in a wooden pasta board, make a well in the center. Pour the warm water into the well, and add the salt. Using a fork, work the flour into the water. Knead for minimum 20 minutes. (You may have to add

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400gr Spaghetti 10 gr Rosemary leaves 3 Garlic cloves Tomato sauce (natural one nothing added, in case use Roma tomatoes in can) Salt Extra Virgin Olive Oil Finely chop rosemary and garlic together until you reach a powder consistence. Transfer it in a large saucepan and add some evo oil to entirely cover the bottom of the

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