ー Ingredients (serves 5) ー
Ragout Sauce
Ground Beef 500g
Garlic 2.5 cloves
A
Onion 100g
Carrot 50g
Celery 25g
Tomato Paste 75g
Red Wine 150g
Veal Stock 50g
Extra Virgin Olive Oil appropriate amount
＜Finishing Touches＞
Spaghetti
Stracciatella
Extra Virgin Olive Oil
Butter
Parmigiano-Reggiano
Walnuts
Italian Parsley
Black Pepper
ー Instructions ー
① Make the ragout sauce. Heat EV olive oil and minced garlic in a pot. Once fragrant, add minced A and sauté (approx. 20 minutes, to bring out sweetness).
Add tomato paste and sauté over low heat (approx. 15 minutes, to remove tomato acidity).
Season ground beef with salt and pepper, sear in a pan, add red wine to burn off the alcohol, then add to the pot.
Add veal stock, pour in just enough water to cover, and simmer for 1 hour.
② Heat EV olive oil and butter in a frying pan. Add roughly chopped Italian parsley and an appropriate amount of ragout sauce from ①.
③ Boil spaghetti in salted water (1.5%), then add to ② and mix.
Toss with butter and Parmigiano-Reggiano.
④ Plate the spaghetti, then top with stracciatella, Parmigiano-Reggiano, roasted walnuts, EV olive oil, and Italian parsley. Grind black pepper over the top.
