Code Y303

Bersaglieri with meat sauce, fennel seeds, smoked ricotta and marjoram



Ingredients for 4 people

400 g Bersaglieri

150 g chopped onion

100 g carrots

100 g celery

2 cloves of garlic

200 g ground beef

100 g ground pork

100 g smoked pancetta

200 ml red wine

fennel seeds

4 bay leaves

80 g smoked ricotta

400 g tomatoes

25 ml extra virgin olive oil


herbs to garnish


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.


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