Pasta alla Francescana: A Rich and Delicious Recipe for Lovers of Homestyle Flavors…
Pasta alla francescana is a dish rooted in the culinary tradition of Umbria, a region famous for its simple cuisine but rich in authentic flavors.
The name comes from the Franciscan friars, symbols of a modest life in harmony with nature. This dish reflects these very values, using local and easily available ingredients, such as mushrooms, meat and herbs, to create a genuine and satisfying combination.
Today we will look together at a variation of this recipe, making it even more mouthwatering!
Ingredients
- 400g (14 oz) casarecce pasta
- 1 celery stalk
- 1 carrot
- 1 onion
- Extra virgin olive oil, as needed
- 200g (7 oz) ground beef ( beef mince)
- 1 clove of garlic
- 300g (10.5 oz) tomato passata ( tomato puree)
- 300g (10.5 oz) mixed mushrooms
- 150g (5.3 oz) cooked ham, diced
- Salt, to taste
- Black pepper, to taste
- 100g (3.5 oz) peas
- 150ml (2/3 cup) heavy cream (double cream)
- Grated Parmesan cheese, to taste
How to make Pasta alla Francescana:
- First make a sauté with plenty of oil, a clove of poached garlic and some celery, carrots and onion previously cut into brunoise.
- Then brown everything well and add the ground meat. Brown the meat also over high heat until it is well browned.
- At this point, add the remaining sauté ingredients, then the mixed mushrooms, the cooked ham previously cut into thin strips, and the peas. Season with salt and pepper and sauté everything over high heat for a few minutes.
- Add equal parts of tomato puree and cream to the sauté. Cook everything over a gentle heat for about 20 minutes.
- Drop the pasta into plenty of lightly salted boiling water. Drain the pasta al dente and toss with the sauce.
- Serve and finish with a generous sprinkling of grated parmesan or pecorino cheese.
Bon Appetit!
