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Spaghetti with beef and Parmesan

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Ingredients for 3 servings:

  • 300 g beef for frying
  • 300g spaghetti
  • 1 ½ dl olive oil
  • 3 sprigs of rosemary
  • 50 g Parmesan, freshly grated
  • some Parmesan, freshly sliced
  • 2 spring onions, finely chopped
  • salt and pepper
  • chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the beef into small strips. Cook the spaghetti al dente and immediately drain, rinse with cold water to prevent further cooking. Meanwhile, finely chop the rosemary and fry it in olive oil. Do not overheat, so it doesn’t burn. Strain the rosemary and reserve the oil. Briefly fry the beef in a little olive oil and then set aside. Now heat the rosemary oil again and toss the spaghetti, spring onions, and meat in it. Season with salt, pepper, and chili, and serve sprinkled with Parmesan cheese. Serve with tomatoes roasted in butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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