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Spaghetti with beef ragout

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Ingredients for 2 servings:

  • 150 g steak(s), (beef rump)
  • 1 carrot(s), diced
  • 1 small onion(s), diced
  • 1 stalk(s) leek, thinly sliced ​​into rings
  • 1 tsp oil
  • 100 ml tomato juice
  • salt and pepper
  • 1 tsp marjoram, dried
  • 250g spaghetti

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A slightly different spaghetti sauce

Pat the meat dry and cut into 2 cm cubes. Heat the oil in a saucepan. Brown the meat and onion cubes. Season with salt, pepper, and marjoram. Sprinkle with the carrots and leeks. Pour in the tomato juice and simmer uncovered over low heat for about 15 minutes. Cook the pasta in boiling salted water according to the package instructions until al dente. Drain the spaghetti and let it drain. Serve with the beef ragù.

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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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