Summary

Ingredients

• 200 g shallot (s)
• 5 clove (s) garlic
• 3 tablespoon olive oil
• 1 tablespoon butter
• 400 g minced beef
• 300 g carrot (s)
• 200 g celery
• 1 small Can / s tomato paste
• 100 g Parma ham, chopped into small pieces
• 1 bunch parsley, smooth
• 2 cans tomato (s), chunky, á 400g
• 200 ml red wine
• 600 ml veal stock
• 200 ml milk
• nutmeg
• salt and pepper
• 2 bay leaves
• 500 g spahetti
• 100 g parmesan, rated

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Instructions

1. Peel shallots and garlic and cut into fine cubes.
2. Heat the olive oil and butter and fry the mince brown over high heat (5-6 minutes)
3. In the meantime, peel the carrots and cut them into large pieces, wash the celery, remove the threads with the asparagus peeler and also cut into large pieces. Grind both in the blender or with the magic wand.
4. Add the shallots and garlic to the mince with the vegetables and fry for 2-3 minutes.
5. Add tomato paste and let roast briefly. Add the Parma ham.
6. Chop the parsley leaves into small pieces.
7. Add tomatoes to the mince, 2/3 of the parsley, the bay leaves and red wine to the mince and allow to reduce.
8. Add milk and let it boil down,
9. Add the stock and simmer over a mild heat for 2 to 3 hours.
10. The ragout should have a thick consistency at the end.
11. Finally, season with plenty of salt, pepper and a little nutmeg, sprinkle with the remaining parsley and serve with spaghetti and grated parmesan.
12. Variants: Depending on your own taste, you can cook the dish with up to 200g butter, use mixed minced meat instead of pouring red and white wine, add double the amount or no Parma ham at all, instead of Parma ham add pork bacon or 100g fried chicken liver, milk, wine and stock top up at the same time if you don`t want to stand at the stove for so long. In Italy the dish is served with tagliatelle, maccheroni or penne. Spaghetti is rather uncommon. It also tastes really good as a lasagne filling plus béchamel sauce.