Pizzaiola Con Spaghetti All`italiamann
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 cans tomato (s), chopped
- 4 clove (s) garlic, finely chopped
- some olive oil
- 500 g beef, (neck, prime rib or bowel leaf or lean braised meat)
- Handful basil
- 4 tablespoon oregano, dried
- 0.5 ½ bunch parsley, finely chopped
- salt and pepper
- Chili powder
- 500 g spahetti
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- Heat some olive oil in a saucepan and sweat the garlic in it. Then it is deleted with the chopped tomatoes. Now the meat comes into the sauce. The meat is not fried. Now the sauce is seasoned with the remaining spices. You can also wait with the basil and only add the last 10 minutes.
- Now the sauce is simmered for 1.5-2 hours. If the sauce is reduced too much, just add some water. It shouldn`t be a heavily reduced sauce, but rather nice and liquid.
- When the meat is nice and soft, the sauce is seasoned again.
- Cook spaghetti at the same time, mix everything together and serve hot with grated Parmesan.
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