Spaghetti ragout
This classic Italian dish is a celebration of robust flavors and comforting textures. The tender strands of spaghetti entwine with a savory ragout, creating a symphony of taste that will transport you straight to the streets of Italy.
Ingredients
- 750 gr. spaghetti No. 6
- 300 gr. minced beef and
- 200 gr. pork
- 2 large onions
- chopped
- 3.4 tbsp tomato paste
- 1 cup. beef broth or 1 / 2 cube dissolved in 1 cup. water.
- 1 carrot trimmed and last in the grater
- 2.3 pieces of celery depending on size chopped
- 2 cloves garlic chopped
- 125 ml red wine
- 1 bay leaf
- 1 cinnamon spill
- 40 gr. chopped parsley
- Salt and freshly ground pepper
Instructions
- In a pan with some oil and saute onion garlic.
- Add minced meat and stir two to three λεπτά sauté until and whitens. Pour the wine and stir until it evaporates completely.
- You put the tomato paste and 1 cup. beef broth, carrot and the celery and lower the heat by half, to simmer. Leave at least 20 minutes.
- Put the bay leaves, cinnamon and salt and pepper and allow sauce to boil for 3 minutes, stirring at intervals.
- Finally add the parsley and tested.
- In a saucepan boil 1 liter of water with 25 gr. salt and add the pasta, leaving them for 7,5-8 minutes. The drain and mix with the sauce.
- Serve with grated Parmesan.