Drive away with green broad beans and ricotta
7 recipes
Spaghetti with beef ragout
ingredients
servings
4
Beef
700 grams
Tropea onion
1 unit
Extra virgin olive oil
30 mL
Carrots
3 unit
White wine
150 mL
Salt
1 spoon
Tomato sauce, without salt
750 mL
Basil
20 grams
Oregano
3 grams
first courses from Italy - Calabria
Spaghetti with beef ragout
Spaghetti with beef ragout
ready in
3 hours 45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A dish of traditional cuisine that makes adults and children happy
preparation
step 1
Cut the beef into nibbles. Finely slice the onion and put it in the pan with olive oil
step 2
As soon as the onion begins to become transparent Add the pieces of meat and let them flavor, stirring often
step 3
After a few minutes pour the white wine and let it evaporate without lid for 5-6 minutes. Salt and pepper
step 4
Meanwhile, wash the carrots and cut them into chunks and add them to the meat along with basil and oregano
step 5
As soon as the wine is drying, add the tomato sauce and a glass of water, put the lid on the saucepan and cook by checking the sauce (in a pressure cooker it takes about 2 hours while in traditional pot it takes three hours abundant)
step 6
When you control the meat and it will be so tender to fray with the fork you can extinguish the fire, remove the meat. Put it aside and blend with a hand blender all its sauce.
step 7
Serve the spaghetti cooked al dente accompanied by this delicious sauce and a few pieces of meat. If you wish, you can add a grated Parmigiano Reggiano or fresh salted ricotta.
