Take note to turn an everyday dish into a delicacy worthy of being on the menu of a good restaurant. The Menudos Torres touch: add vermouth to counteract the acidity of the tomato and sauté a handful of diced bacon before the vegetables. The fat it gives off will make the sauce mellow. And fix the mistake we all make at home: let the bolognese simmer for at least 40 minutes. You'll never have tasted better rigatoni bolognese in your life.
INGREDIENTS:
160g rigattoni
600 g chopped tomato
150gr veal minced meat
30 g pancetta
200 ml vermouth
1 onion
½ stick celery
1 medium carrot
2 egg yolks
70 g Parmesan cheese
EVOO
Salt
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