Ingredients:
- 500 grams of La Parmigiana spaghetti
- Extra virgin olive oil
- ½ onion
- 2 carrots
- A stalk of celery
- Sea salt
- Black pepper
- 500 grams of ground beef
- 1 ½ cups dry Italian white wine
- ⅓ cup of heavy cream
- ¾ cup of Parmesan cheese
Procedure:
- Add enough oil to a large, deep skillet to cover the base and place over medium-high heat. When the oil shines, add the onion, carrots, and celery to sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the meat to the skillet and brown it well.
- Pour in the wine and keep on low heat until the pan is almost dry. Meanwhile, chop the rehydrated pork into small pieces, reserving the liquid.
- Bring a large pot of salted water to a boil to prepare the pasta.
- Taste and adjust the salt and pepper of the meat; it must taste good. When the consistency is correct, add the cream. Remove from heat and cover.
- When the pasta water is about to boil, add the spaghetti and cook until firm, but not hard, in the center. When the pasta is almost done, scoop a cup of the pasta water and set it aside.
- Drain the pasta then return it to the pot. Pour the pasta sauce on top.
- The pasta must not be dry. Add a little water for the pasta. Serve in a large bowl or individual bowls and add Parmesan cheese.