Fettuccine al Ragù Bianco

Method

1. Place a knob of butter and a little olive oil in a pot. Add finely chopped pancetta.
2. Add finely chopped celery, carrot, and onion.
3. Add a sprig of rosemary and some chopped rosemary needles (reserve some for later).
4. Add the minced beef and press it down with a spoon.
5. Add the chopped vegetables (if not already done).
6. Cut the porcini mushroom stem into small cubes and add it to the pot.
7. Remove the rosemary sprig.
8. Deglaze with white wine.
9. Cook, adding a little pasta water, for about 30 minutes.
10. Add the reserved chopped rosemary and let the sauce reduce for a few more minutes.
11. Cut the fettuccine from the fresh egg pasta sheet (see separate recipe for homemade pasta).
12. Cook the fettuccine in salted boiling water.
13. When the fettuccine float to the surface (they are fresh), drain them and add them to the sauce.
14. Turn off the heat and add a handful of Parmesan, stirring to combine.
15. Serve with a sprinkle of Parmesan and a grating of lemon zest.