Indredients Olive oil, onions, pancetta (Italian bacon), Bolognese sauce, white wine, basil, salt and black pepper.
Gently pan fry the onion in olive oil, when the onions start to brown, add the pancetta. After one minute add a splash of white wine. When the wine is absorbed add the Bolognese (or also called Matribologna) sauce and cook for 5 minutes, season with salt and black pepper. In the meantime the pasta should be cooked 'Al dente'. Add the pasta to the sauce and stir, when the sauce and the pasta is mix served and garnish with a couple of leaves of basil.
Chef Manager - Massimilianu Vian