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Penne with ricotta cheese and tuna and mushroom ragout of veal anchovy

INGREDIENTS (serves 4)

300 g penne
a bunch of celery, a carrot

300 g minced veal
5-6
tomatoes 30 g dried porcini mushrooms
a little bit of red wine a little chopped parsley


some chopped basil olive oil olive oil salt and pepper



PREPARATION Put the mushrooms in warm water, chop all the vegetables (carrots and celery) and fry with a little extra virgin olive oil.
Add the ground beef to the mixture and pour over the wine, allowing it to evaporate, then add the drained mushrooms, diced tomatoes, salt and pepper.
cook for 30 minutes, adding a little water if necessary.
Meanwhile, cook the penne, drain it al dente and add to the sauce ready. Finally
Serve and serve with basil, parsley and Parmesan cheese.

Time 40 minutes Difficulty
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