1. Heat a skillet over medium heat. 2. When it's hot, add the olive oil and butter and, after 2 minutes, the onions, oregano, bay leaves and red pepper. 3. When the onions begin to wilt, add the vinegar, then the ground beef; stir to separate beef into tiny bits. 4. Now add the thyme. 5. After the beef is cooked through, about 10 minutes, add the heavy cream and reduce the heat to medium low. 6. Cook this ragu for 20 minutes more and stir occasionally. 7. Add the cheese and reduce the heat to a low simmer, just enough heat to keep it warm. 8. Stir in the parsley and add salt if desired. 9. Boil the fresh pasta in salted water for 3 minutes or until just cooked; drain. 10. Combine the pasta with the ragu in a large serving dish. 11. Just before serving, shave the white truffle over the pasta, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
