John Myers
Ingredients for 4 servings:
- 600 g minced meat, mixed
- 50 g carrot(s)
- 50 g celery
- 100 g onion(s)
- 500 g tomatoes from the can
- 100 g smoked bacon
- 150 g mushrooms
- 4 tbsp oil
- 2 tbsp tomato paste
- 300 ml red wine
- 300 ml vegetable stock
- 1 sprig(s) rosemary
- 2 sage leaves
- 5 cloves garlic, finely chopped
- 10 mushrooms, dried, finely chopped, soaked in water
- 1 tbsp oregano, dried
- Salt and pepper from the mill
- 1 bunch parsley, chopped
- 50 g butter
- e.g. Parmesan, freshly grated
- 500g spaghetti
- Water (salt water)
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Clean the vegetables and cut into small cubes. Also dice the bacon, wash the mushrooms and slice them into thin slices. Heat the oil. Sauté the bacon with the onion, add the carrots and celery, and cook everything lightly. Then add the meat and mushrooms and cook until the liquid has evaporated. Add the tomato paste and cook until it turns a nice dark color. Deglaze with red wine, a little at a time, to intensify the color and flavor. Now add the stock, tomatoes, rosemary, sage leaves, garlic, and oregano, and let the whole thing simmer gently for two hours. Add the sliced and rinsed mushrooms and the parsley, season with salt and pepper, and stir in the butter. Bring to a boil briefly and serve with the spaghetti cooked al dente in salted water and the Parmesan cheese.
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