Gluten-free Tagliatelle with a sauce of pumpkin and raw ham

  • 1 pack Gluten-free Tagliatelle
  • 150 g cleaned pumpkin
  • 100 g raw ham
  • 200 g minced meat (beef and pork)
  • half a glass of water
  • 20 g butter
  • 1 teaspoon extra virgin olive oil
  • 1 carrot
  • 1 celery
  • half a onion
  • half a glass of red wine
  • 200 ml stock made from meat
  • a glass of tomato sauce
  • salt
  • pepper
  • a clove of garlic
  • white wine to taste
Clean and finely chop the onion, carrot and celery. In a large skillet place the extra virgin olive oil and butter and heat. As soon as the butter has melted, add the vegetables for the mirepoix. Chop the ham, you can also use a blender. When the onion is golden brown, add the minced meat, stirring well. Sauté for a few minutes. Then, deglaze with the red wine and stir until it is completely evaporated. Add the ham, stir and add the tomato sauce. Season with salt . Cook over low heat for 1 hour and a half. Stir occasionally and add the stock little by little if the sauce is too dry. When almost cooked, add the milk and stir well. Meanwhile, cut the pumpkin into small pieces and place them in a pan with a little olive oil and a clove of garlic. As soon as they are browned, deglaze with some white wine and cook for about 8 minutes, adding salt and pepper. Add to the sauce. Cook the Tagliatelle in abundant boiling salted water. Drain and season with some sauce and few cubes of pumpkin that you have kept aside.
Cook time:
1 hour and 45 minutes

Comments are closed.