Fusilli Neapolitan Style

Ingredients

Bacon, Celery, Carrot, Onion, Garlic, Ricotta, Oregano

100 g streaky bacon

1 bottle of tomato sauce 400g

1 carrot

1 stick of celery

1–2 tbsp tomato paste

100 g ricotta

50 g grated Parmesan

fresh oregano (1 sprig)

1 onion

1 clove of garlic

¼ l white wine

500 g fusilli (spiral pasta)

Salt and freshly ground pepper

1. Chopped ingredients from step 1, tomato paste, white wine, strained tomatoes, pepper, salt. After 2–3 minutes, deglaze your sauce base with white wine. Then bring everything to a boil without rushing and add the strained tomatoes. Then stir a little further until your tomato sauce has a creamy sugo consistency. All the finely chopped ingredients now go into a pot and are sautéed with the tomato paste over medium heat. Do not forget to stir, otherwise your sauce base will burn.
2. To cook the fusilli, bring 3 l of salted water (1 tsp salt per liter) to a boil. When the water boils, add the fusilli and cook al dente according to package directions.
3. Drain the fusilli and mix the pasta – pronto, pronto – with the tomato sauce. Now simply fold in 1 tbsp Parmigiano, ricotta and oregano and serve. Place the remaining Parmigiano on the table. Whoever wants to can help themselves – and who wouldn't want to?