2.5 liters of water
1 tablespoon of salt
250g of fettuccine pasta
For the sauce
1 tablespoon of butter
3 tablespoons of olive oil
3 cloves of garlic, minced
1 medium onion (100g), finely chopped
3 stalks of celery (240g), finely chopped
200g of pork loin, ground
200g of beef, ground
800g of pumpkin without seeds, cut into 3cm cubes
3 sprigs of rosemary, minced
1/2 teaspoon of oregano
1 tablespoon of salt
1 and 1/2 cups of water (360ml)
1/4 cup of grated Parmesan cheese (30g)
1/4 cup of chopped fresh parsley (20g) for garnish
2.5 liters of water
1 tablespoon of salt
250g of fettuccine pasta
For the sauce
1 tablespoon of butter
3 tablespoons of olive oil
3 cloves of garlic, minced
1 medium onion (100g), finely chopped
3 stalks of celery (240g), finely chopped
200g of pork loin, ground
200g of beef, ground
800g of pumpkin without seeds, cut into 3cm cubes
3 sprigs of rosemary, minced
1/2 teaspoon of oregano
1 tablespoon of salt
1 and 1/2 cups of water (360ml)
1/4 cup of grated Parmesan cheese (30g)
1/4 cup of chopped fresh parsley (20g) for garnish
In a large pot or Dutch oven, bring the water to a boil with the salt
Add the fettuccine pasta and cook until al dente, about 10 minutes
Prepare the sauce: meanwhile, in a medium saucepan over medium heat, melt the butter in olive oil
Add the garlic, onion, celery, pork loin, and beef, and simmer, stirring occasionally, until the meats are browned, about 15 minutes
Add the pumpkin, rosemary, oregano, and salt
Simmer, stirring occasionally, until the sauce has thickened, about 30 minutes
Remove from heat
Drain the pasta, transfer it to a serving dish, add the sauce, and top with Parmesan cheese
Mix delicately, sprinkle with parsley, and serve immediately.
