Schaumi family recipe for spaghetti with a delicious meat and vegetable ragout

Ingredients for 4 servings:

• 500g spaghetti
• 500 g pork belly, lean or chicken breast fillet
• 5 large carrots
• 2 stalk(s) leeks
• Celery – Green
• Salt, Chinese spice
• 200 ml vegetable stock
• Fat, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Spaghetti with meat and vegetables, Chinese style

Cut the meat into very small cubes; if using pork belly, discard any coarse fat. Peel the carrots and cut into large cubes. Trim and wash the leek, halve it, and cut it into strips. Wash and roughly chop the celery greens. Next, sear the meat, then add the vegetables and fry briefly. Deglaze the pan with the vegetable stock and season with Chinese spices. Cook on low heat until the vegetables are soft. If you prefer them firm to the bite, don’t cook them quite as long, but I prefer the vegetables soft in this dish. In the meantime, cook the spaghetti, breaking it up once or until tender. Once everything is cooked, simply mix the pasta with the meat and vegetable ragout, add a leaf salad, and you have a delicious lunch.