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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: Italian, Spainish
Calories: 532
Ingredients Method Video Notes

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

Method
 

  1. In a pan with some oil and saute onion garlic.
  2. Add minced meat and stir two to three λεπτά sauté until and whitens. Pour the wine and stir until it evaporates completely.
  3. 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.
  4. Put the bay leaves, cinnamon and salt and pepper and allow sauce to boil for 3 minutes, stirring at intervals.
  5. Finally add the parsley and tested.
  6. 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.
  7. Serve with grated Parmesan.

Video

Notes

For an extra layer of depth, consider letting the ragout simmer on low heat, allowing the flavors to meld and intensify. Feel free to experiment with a mix of ground meats or add a splash of red wine for a touch of sophistication. Top your finished masterpiece with freshly grated Parmesan and a sprinkle of chopped basil for a finishing touch that elevates the dish to perfection. Buon appetito! (Enjoy your meal!)