John Myers
Ingredients for 4 servings:
- 200 g shallot(s)
- 5 garlic cloves
- 3 tbsp olive oil
- 1 tbsp butter
- 400 g minced beef
- 300 g carrot(s)
- 200 g celery
- 1 small can of tomato paste
- 100 g Parma ham, chopped into millimeter pieces
- 1 bunch parsley, flat
- 2 can tomatoes, chunky, 400g each
- 200 ml red wine
- 600 ml veal stock
- 200 ml milk
- nutmeg
- salt and pepper
- 2 bay leaves
- 500g spaghetti
- 100 g Parmesan, shaved
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
as grandmothers cooked it
Peel the shallots and garlic and chop finely. Heat the olive oil and butter and fry the mince over high heat until brown (5-6 minutes). In the meantime, peel the carrots and chop into large pieces, wash the celery, remove the strings with an asparagus peeler and also chop into large pieces. Chop both in a blender or with a hand blender. Add the shallots and garlic to the mince along with the vegetables and fry for 2-3 minutes. Add the tomato paste and fry briefly. Add the Parma ham. Finely chop the parsley leaves. Add the tomatoes to the mince, 2/3 of the parsley, the bay leaves and the red wine to the mince and reduce. Add the milk and reduce, add the stock and simmer uncovered over low heat for 2 to 3 hours. The ragout should have a thick consistency. Finally, season with plenty of salt, pepper, and a little nutmeg. Sprinkle with the remaining parsley, and serve with spaghetti and shaved Parmesan cheese. Variations: Depending on your taste, you can cook the dish with up to 200g of butter, use mixed minced meat, add white or red wine instead of the usual, add double the amount of Parma ham or no Parma ham at all, add pork bacon or 100g of fried chicken liver instead of the usual Parma ham, and add the milk, wine, and stock at the same time if you don’t want to spend so much time at the stove. In Italy, the dish is served with tagliatelle, macaroni, or penne. Spaghetti is rather unusual. It also tastes delicious as a lasagna filling with béchamel sauce.
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