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Vegetable Minced Meat Sauce with Spaghetti

5 from 2 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 127 kcal

Ingredients
 

  • 750 g Mixed minced meat
  • 100 g Salami
  • 4 tbsp Olive oil for frying
  • 1 Medium carrot
  • 1 piece of The celery bulb
  • 2 Chopped onions
  • Black pepper from the mill
  • Salt
  • 2 tbsp Tomato paste
  • 2 Garlic cloves chopped
  • 150 ml Red wine
  • 100 ml Tomato juice
  • 3 Bay leaves
  • 400 ml Chicken broth
  • 0,5 tsp Chilli flakes
  • Spaghetti as needed
  • Reggiano grated for sprinkling

Instructions
 

  • Dice the salami, carrot and celery as finely as possible, finely chop the onions and cloves of garlic. Preheat a casserole with a lid over a mild heat.
  • Heat a tablespoon of oil in a pan and fry the salami with carrots, celery and onions vigorously. Then transfer to the casserole. Heat another tablespoon of oil in the pan and fry about 1/3 of the minced meat until golden brown - also transfer to the casserole and sprinkle lightly with salt and pepper.
  • Brown the remaining minced meat in the same way (in two batches) and then pour salt and pepper into the casserole. At the last party, briefly toast the tomato paste with the chopped garlic, deglaze with red wine and tomato juice and add the bay leaves to the casserole.
  • Simmer the roasting set in the pan with the chicken stock and add to the other ingredients with the chilli flakes. Stir once, put a lid on and let the minced meat sauce simmer and cook for about 30 minutes. The sauce is slightly creamy, if not, thicken with a little cornstarch.
  • While the sauce is cooking, cook the spaghetti in salted water until al dente, then pour into a sieve and serve with the sauce you have seasoned again.
  • A glass of red wine and a bowl of grated Reggiano are included. Everyone can sprinkle their own pasta with the cheese.

Nutrition

Serving: 100gCalories: 127kcalCarbohydrates: 0.8gProtein: 10.3gFat: 8.6g
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Written by John Myers

Professional Chef with 25 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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