In a pan, sauté carrots, onion, celery and garlic with a drizzle of extra virgin olive oil. Add fennel seeds and bay leaves, and cook over low heat. Add minced meat a little at a time, chopping it with the help of a wooden spoon. Once the meat turns brown, add red wine and let it reduce.
Meanwhile, in a separate pan, sauté onion and add smoked bacon cut into cubes and add to the meat sauce.
Add salt and pepper. Add cut tomatoes. Cook over low-medium heat for 45 minutes. Once cooked, remove bay leaves. For a tastier sauce, let it rest one night in the fridge. Cook Bersaglieri in plenty salted water for about 4-5 minutes, drain them “al dente”.
Mix Bersaglieri with meat sauce, add a drizzle of extra virgin olive oil and marjoram, and end with a sprinkle of grated smoked ricotta. Garnish to taste.
Tony Locke Uk delegation chef – fic.
