John Myers
Vegetable Minced Meat Sauce with Spaghetti
The perfect vegetable minced meat sauce with spaghetti recipe with a picture and simple step-by-step instructions.
- 750 g Mixed minced meat
- 100 g strong Salami
- 4 tablespoon Olive oil for frying
- 1 Medium sized carrot
- 1 Piece of The celery bulb
- 2 Chopped onions
- Black pepper from the mill
- Salt
- 2 tablespoon Tomato paste
- 2 Garlic cloves chopped
- 150 ml Red wine
- 100 ml Tomato juice
- 3 Bay leaves
- 400 ml Chicken broth
- 0,5 teaspoon Chilli flakes
- Spaghetti as needed
- Reggiano grated for sprinkling
- Dice the salami, carrot and celery as finely as possible, finely chop the onions and cloves of garlic. Preheat a casserole with a lid over a mild heat.
- Heat a tablespoon of oil in a pan and fry the salami with carrots, celery and onions vigorously. Then transfer to the casserole. Heat another tablespoon of oil in the pan and fry about 1/3 of the minced meat until golden brown – also transfer to the casserole and sprinkle lightly with salt and pepper.
- Brown the remaining minced meat in the same way (in two batches) and then pour salt and pepper into the casserole. At the last party, briefly toast the tomato paste with the chopped garlic, deglaze with red wine and tomato juice and add the bay leaves to the casserole.
- Simmer the roasting set in the pan with the chicken stock and add to the other ingredients with the chilli flakes. Stir once, put a lid on and let the minced meat sauce simmer and cook for about 30 minutes. The sauce is slightly creamy, if not, thicken with a little cornstarch.
- While the sauce is cooking, cook the spaghetti in salted water until al dente, then pour into a sieve and serve with the sauce you have seasoned again.
- A glass of red wine and a bowl of grated Reggiano are included. Everyone can sprinkle their own pasta with the cheese.
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