SPAGHETTI ALLA BOLOGNESE Bolognese sauce is a meat-based sauce for pasta originating in Bologna, the capital city of Emilia-Romagna, in Northern Italy. This sauce is a perfect topping for Spaghetti Agnesi. Curiosity: the properties of TOMATOES. The tomato is botanically a fruit, but it is considered a vegetable for culinary purposes. It is rich in lycopene, which is considered to be one of the most powerful natural antioxidants. To make any sauce with tomato, it is better to use plum or Roma tomatoes. They are usually oval in shape, meatier and juicier than most other varieties of tomatoes. Preparation time = 35 min. Ingredients for 4p • 320g AGNESI spaghetti pasta • 300g beef • 50g carrot • 50g celery stalk • 50g onion • 5 spoons tomato sauce • Half cup of still, dry white or dry red wine • 1 teaspoon of salt and pepper • 2 spoons of olive oil Preparation: Chop the soffritto of vegetables (onion, carrot and celery stalk) and fry in olive oil until soffritto is soft. Add ground beef and simmer gently while stirring constantly. Add the wine and tomato sauce, and leave to simmer for about 20 minutes. Season it with salt and pepper according to taste. Add AGNESI spaghetti pasta cooked according to package directions, stir to coat, and transfer to a bowl. Sprinkle with parmesan. Buon appetito! PENNE ALL’ AMATRICIANA Sugo all'amatriciana is a traditional, zesty Italian pasta sauce, based on guanciale (salt-cured pork jowl), pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine. This sauce is a perfect topping for Penne or long shapes, as Spaghetti Curiosity: What is GUANCIALE Almost all English recipes call this an Italian pancetta, which is leaner. Guanciale, which means pillow, a description of its shape, has an especially rich, sweetly porky flavor and a buttery texture. Non smoked dice pancetta is a good substitute if guanciale is not widely available. Preparation time = 25 min. Ingredients for 4p • 320g AGNESI penne pasta • 250g Guanciale or diced pancetta • 1 cup chopped onion • 1 tablespoon minced garlic • Can of tomatoes • 1 teaspoon salt • 1 teaspoon black pepper • 1/4 cup grated parmesan cheese Preparation: Cook guanciale or pancetta in a large frying pan over medium-high heat until half cooked. Add onion and garlic, and cook until it turns into a golden color while stirring often (around 5 minutes). Add remaining ingredients, except for the parmesan cheese, and cook over high heat until the tomato has been cooked, while stirring constantly (about 10 minutes). Add AGNESI pasta cooked according to package directions, stir to coat, and transfer to a bowl. Sprinkle with parmesan. Buon appetito! FUSILLI ALLA MEDITERRANEA: POMODORO, BASILICO E CREMA DI MELANZANE Fusilli, thanks to its twisted, shape catches sauce and vegetables. AGNESI suggest serving it with tomato, basil and aubergine. Preparation time = 30 min. Ingredients for 4p • 320g AGNESI fusilli pasta • 3 fresh tomatoes • 10 basil leaves, shredded • 1 aubergine • 1 cup chopped onion • 1 tablespoon minced garlic • 1 teaspoon salt • 1 teaspoon pepper • 3 spoons olive oil • 100ml warm vegetables stock Preparation: Sauté the onion in the olive oil for a few minutes, then add the chopped eggplant and, after 2 minutes, add the vegetable stock. Let it cook for 15 minutes. Process the cooked aubergine in a blender to obtain a smooth puree, and then season it with salt and pepper. Chop the tomatoes. Add AGNESI fusilli pasta cooked according to package directions, stir to coat, and transfer to a bowl. Add the eggplant puree, chopped tomatoes and shredded basil to the pasta. Mix it well and it is ready to serve. Buon appetito! .