noodles:
300 grams all-purpose flour
100 grams farro (spelt wheat) flour
4 eggs
1/2 cup white wine
a pinch of salt
sauce:
300 grams donkey meat (or veal)
2 onions
2 carrots
1/2 stalk of celery
1 sprig rosemary
1 bunch parsley
dried mushrooms
2 tbsp. tomato concentrate
1/2 cup white wine
extra virgin olive oil
flour
butter
salt
Fettuccine:
Prepare the pasta with wheat and spelt-wheat (farro) flour, egg, salt and white wine. Work the dough as usual and cut out the fettuccine.
Sauce:
Put the mushrooms to soak in water several hours before they are needed. Drain and chop them, and set the mushrooms aside along with the water they soaked in. Put the donkey meat (or veal) through a meat grinder and, using a blender, chop the onions, carrots, celery, rosemary and parsley and add to the meat along with salt. Work in sufficient flour and lightly brown the meat in oil and butter over high heat. After several minutes, add the mushrooms and baste with the wine. Once the wine has evaporated, mix in 2 tbsp. of tomato concentrate and the mushroom water. Cook over low heat for at least 2 1/2 hours. Cook the noodles in salted water, drain when the pasta has cooked al dente and mix the noodles with the juice in a pan over high heat.
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Versato Merlot
Veneto I.G.T.
Santa Margherita
Intense, brilliant ruby-red color, with purple overtones. Nose full and persistent, delicate, elegant, with hints of morello cherries and plum tinged with vanilla and violet flowers. Taste is fresh, dry, balanced, velvety with character, slightly tannic. The careful selection and vinification result in a well-structured, harmonious wine.
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