Fazzoletti with Livar minced white ragù

‘Some dishes instantly take me back to Italy, like ragù bianco. Not because they are complicated, but precisely because they are so pure. A large pan simmering gently on the heat for hours. The scent of fennel and white wine slowly filling the house. The idea that something is coming to the table for which time is literally an ingredient. This ragù originally comes from Emilia-Romagna, and is older than the tomato ragù that we often know here as Bolognese sauce. Precisely because there is no tomato in it, you can't hide anything. The quality of the ingredients determines everything’ – Sarah Puozzo

If you prefer dried pasta, opt for wide ribbon pasta such as pappardelle or large tubular pasta such as paccheri. This recipe serves 4 to 6 people.

For the white pasta

  • 400g '00' flour
  • 5 eggs

For the green pasta

  • 75g pastry flour
  • 30g fresh spinach (unwilting)
  • 1 egg yolk

For the soffritto and the ragu

  • A dash of olive oil
  • 1 onion
  • 1 carrot
  • 1 stalk of celery
  • 1 medium fennel bulb
  • 500 g minced liver
  • 150 ml dry white wine
  • 300 ml warm vegetable stock

For the topping

  • 70g stale bread, coarsely ground
  • 2 extra virgin olive oil
  • 1 tbsp fennel seeds
  • 30 g Parmesan cheese
  • 1/2 organic lemon, grated
  1. Make the green pasta. Wilt.
  2. Make the white pasta. Tip the flour onto the work surface and make a well in the centre. Break the eggs into it and gradually work the flour into the eggs. Knead for about 10 minutes until you have a smooth, elastic dough. Wrap this dough in cling film as well, and leave to rest in the fridge.
  3. Meanwhile, continue with the ragù. Peel the carrot and onion. Finely chop them, along with the celery. Heat a glug of olive oil in a large casserole dish. Add the onion, carrot, and celery, and let them soften over a low heat for about 5 minutes without browning the vegetables.
  4. Remove the tough stems from the fennel and the hard core in the centre. Finely slice the fennel bulb and add it to the soffritto. Sauté for another 5 minutes, so the fennel softens and releases its sweet aroma.
  5. Add the ground Livar pork and cook over a low heat. Stir regularly to ensure the meat cooks evenly. Deglaze with the white wine and allow it to evaporate completely.
  6. Pour in the hot vegetable stock. Leave the ragù to simmer gently uncovered for about 30 minutes. If the sauce becomes too dry, add a small splash of extra stock.
  7. Now, let's get back to the pasta. Divide both types of dough into smaller pieces. Roll out the white dough with a pasta machine to setting 6 or 7. Roll out the green dough thinly and cut a few strips with a pasta roller. Place the green strips on the.
  8. In the meantime, prepare the topping. Finely chop or lightly crush the fennel seeds in a mortar. Heat the olive oil in a frying pan and fry the breadcrumbs together with the fennel seeds and a pinch of salt until golden brown and crunchy.
  9. When the ragu is ready, cook the fazzoletti for 2 minutes until al dente in plenty of salted water. Mix the pasta with the ragu, adding a splash of cooking water if necessary for a nice, glossy sauce.
  10. Divide the pasta among the plates and finish with the crispy pangrattato, grated Parmesan cheese, and finely grated lemon zest. Finally, scatter some bronze fennel over the pasta.
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Spiced Liver Mince – 250 g

€ 3,90 VAT inclusive

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Seasoned Pork Mince – 500 g

€ 7,30 VAT inclusive

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