180 min 
Medium 
Ingredients (2 people)
- Broth 30 cl
- Carrot 1/2
- Durum wheat paccheri pasta 10
- Fresh thyme to taste
- Garlic 1 clove
- Laurel 3 leaves
- Mixed beef and pork mince 500 gr
- Onion 1
- Parmesan cheese 40 gr
- Red wine 20 cl
Preparation
- Finely chop the onion and carrot, sauté with a garlic clove in some extra virgin olive oil.
- Add the minced meat and sear on a high flame. Add the laurel, salt and pepper to taste, followed by the red wine.
- Simmer and reduce, add the broth and Pomì finely chopped tomatoes.
- Cook on a low flame for two and a half hours.
- Just before the end of cooking time, cook the paccheri pasta in some salted boiling water, drain thoroughly.
- Arrange by creating a bed of sauce onto which the paccheri pasta can be positioned upright, use a sac à poche to fill the pasta with remaining sauce and parmesan cheese.
- Garnish with aromatic herbs and extra virgin olive oil.
