Pasta with double sauce

Cooked pasta served with nettle and meat sauce, topped with parmesan cheese.

Ingredients:

1 package of wide pasta water salt For the meat sauce: 500 g canned peeled tomatoes 300 g ground meat 200 ml passata (tomato puree) 4 tbsp

td>olive oil 3 tbsp dried oregano 8 pcs of garlic cloves 2 pcs onions sugar peak ground pepper salt For the nettle sauce: 2 tbsp olive oil 1 kg nettles (tender tips only) 1 pk onion To serve: grated Parmesan

Procedure:

1. Fry the peeled, finely chopped onion and garlic cloves in heated oil, add the minced meat and grind with a cooker
2. Pour in the tomatoes and the brine, passata, lightly salt and pepper and cook on low heat for about 40 minutes to thicken the sauce, finally season with oregano, salt, pepper and a pinch of sugar
3. Then prepare the nettle sauce; fry the peeled finely chopped onion in the oil, add the finely chopped nettles (they will reduce considerably in volume with boiling) and simmer for about 8 minutes
4. Cook the pasta in boiling salted water to bite, drain it, sprinkle with parmesan cheese and serve with the prepared sauces.