Step 1

Sauté the green onion stalks and carrots in the oil on a slow fire until soft.

Step 2

Then add the mince and stir well with a wooden spoon making sure to remove all the lumps.

Step 3

Add the cornstarch and mix. Brown the meat well.

Step 4

Add the white wine and raise the fire to burn off the alcohol.

Step 5

Add the salt, pepper, rosemary, and vegetable stock.

Step 6

Cover and cook on a low fire for 40 minutes. Add water (or reduce it on the fire) if needed.  The sauce doesn’t have to be too thick, you have to be able to see ½ a glass of watery sauce at the bottom of the pan when you stir it.

Step 7

Serve with your favourite pasta, although I would suggest long egg pasta like tagliatelle or fettuccine, or even better, pici.