chefpager.com |
INGREDIENTS
SPAGHETTI |
500 GM |
RED MEAT |
500 GM |
ONION |
200GM |
CARROT |
100GM |
CELERY |
100GM |
GARLIC |
100GM |
OLIVE OIL |
50 ML |
PLUM TOMATO |
500 GM |
OREGANO |
5 GM |
THYME |
1 GM |
PARMESAN CHEESE |
40 GM |
RED MEAT STOCK |
400 ML |
W/C SAUCE |
40 ML |
BLACK PEPPER |
25 GM |
BROWN SAUCE |
200 ML |
PARSLEY-10GM |
10GM |
METHOD
Put the onion and oil in a large pan and fry over a fairly high heat for 5 to 7 minutes. Add the garlic and mince and fry until they both brown. Add the carrot chop celery chop and herbs, and cook for another couple of minutes. Stir in the plum tomatoes puree, red meat stock, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, add brown sauce, stirring occasionally, for 30 minutes. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese and chop parsley leaves for sprinkling on top.
Calories : 351.4 Saturated Fat : 8.7 g Total Fat :
22.9 g Polyunsaturated Fat : 1.2 g
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