John Myers
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Chevy’s Pasta Schuta and No Pasta Asciutta
The perfect chevy’s pasta schuta and no pasta asciutta recipe with a picture and simple step-by-step instructions.
- 500 g Ground beef
- 1 piece Big onion
- 3 piece Clove of garlic
- 1 piece Medium sized carrot
- 1 piece Leek
- 0,25 piece Fresh celery
- 1 piece Celery sticks
- 1 piece Jalapeño
- 0,5 Can Tomato pieces canned
- 0,5 Can Canned mushrooms
- 3 teaspoon Sweet paprika
- 1 teaspoon Chilli from the mill
- 1 tablespoon Fresh oregano
- 1 tablespoon Freshly chopped thyme
- 1 tablespoon Rosemary fresh
- 3 tablespoon Rapeseed oil
- 3 teaspoon Salt
- 1 teaspoon Pepper from the grinder
- 0,5 liter Tomato vegetable juice
- 750 g Pasta
Manual:
- All fresh vegetables; wash, clean and separate into fine cubes and chop the herbs. Open the tin cans and drain the mushrooms (can be 3rd choice), collect the liquid and also chop finely.
Preparation: “and always stir”
- Heat the oil in a casserole. Sweat the onions in it until golden brown, then add the carrots, celery, leek, garlic and all other fresh vegetable ingredients and cook for another 2 minutes. Stir frequently. No liquid should form. Now add the mushrooms and do the same again. Braise the whole thing down again until there is a total loss of fluid.
- Now add the ground beef (can also be mixed) and stir in with the whisk so that there are no lumps. The mass should simmer again until it is dry and then let it brown slightly. Add all herbs and spices. Then deglaze with the mushroom stock, reduce again and add the whole can of tomatoes. Top up with tomato juice.
- Bring the whole thing to a boil. Turn the heat down to a simmer, put the lid on and let it simmer for 30 minutes. Don’t forget to taste.
- In the meantime, bring the water to the boil for the pasta. The type of noodle should be chosen according to your own taste. I prefer Spaghetti Bianchi Corti, they are made from durum wheat semolina, 30cm of pure spaghetti passion! Cook the pasta al dente according to the instructions and let it steep in the water for another 2 minutes. Then pour off over a sieve, except for a little liquid. Let it rest for another 2 minutes and serve !!
- a few lines about “Spaghetti Bianchi Corti” from the www. The craftsmanship of the special bronze process “trafilata al bronzo” ensures that the pasta has a rough surface with a much denser structure, with which it can absorb much more sauce than conventional pasta. On the other hand, this is the perfect prerequisite for being able to prepare the pasta firmly, “al dente”. “
- give it a try! You will be delighted from the first to the last fork, we promise … Enjoy your meal!
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