Clean the root vegetables, celeriac, onion and garlic and slice into smaller cubes. Pour ¾ of the olive oil onto a hot pan, add the root vegetables, onion, garlic, then sauté to a glaze ...
Serves 4 people
|
Finely ground neck of beef |
1 lb. |
|
Medium-size red onion |
2 |
|
Carrot |
7 oz. |
|
Parsnip |
7 oz. |
|
White part of a celery |
7 oz. |
|
Celeriac |
5 oz. |
|
Olive oil |
¾ cup |
|
Crushed tomatoes |
10.5 oz. |
|
Spaghetti |
1 lb. |
|
Parmesan cheese |
3 oz. |
|
Garlic |
4 cloves |
|
Red wine |
1½ cups |
|
Large-leaved parsley |
sprig |
|
Salt, pepper |
to taste |
Procedure
Clean the root vegetables, celeriac, onion and garlic and slice into smaller cubes. Pour ¾ of the olive oil onto a hot pan, add the root vegetables, onion, garlic, then sauté to a glaze. Approximately 8 minutes. Then add the meat and sauté it. Add the crushed tomatoes, salt, pepper, pour in the red wine and on mild heat stew until soft, approximately 3 hours. Add water occasionally.
Pour water into a pot, add a little salt so that it is about as salty as sea water. Bring it to a boil. Put in the spaghetti and boil it. After being boiled, the spaghetti should be al-dente. Drain and only then mix in with the remaining olive oil.
Use a scraper to cut up the parmesan cheese to make shavings. Make a nest of cooked spaghetti in a deep plate and put the prepared ragout on to it. Garnish with the parmesan cheese shavings and coarsely chopped large-leaved parsley.
Cooking techniques
- If you do not have good-quality fresh tomatoes, it is better to use crushed tomatoes.
- You may substitute the large-leafed parsley with basil.
- Use virgin olive oil.
- If possible, use chilled spaghetti, it is tastier.