Italian recipes
Spaghetti with Florentine meat sauce
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75 min
Serves 4
Italian
Ingredients
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 1 carrot, finely chopped 1 carrot, finely chopped
- 1 stick celery (finely chopped) 1 stick celery (finely chopped)
- 4 tbsp extra-virgin olive oil 59 ml extra-virgin olive oil
- 10 5/8 oz minced meat (beef) 300 g minced meat (beef)
- 3 1/2 oz chicken livers (chopped) 100 g chicken livers (chopped)
- 1 glass red wine 1 glass red wine
- 6 medium tomatoes, peeled and pureed 6 medium tomatoes, peeled and pureed
- Salt and black pepper to taste Salt and black pepper to taste
- 1 lb spaghetti 455 g spaghetti
- Freshly grated Parmesan cheese Freshly grated Parmesan cheese
Method
Wash and clean the chicken livers. Chop them roughly and set aside.
In a saucepan over medium heat add the olive oli and fry the onion, carrot and celery until tender. Add the minced meat and the livers.
Season with salt and black pepper to taste and cook rapidly for 10 to 15 minutes, stirring constantly, making sure that the meat does not stick to the pan. When the minced meat turns light brown in colour, add the red wine and cook until it is reduced. Lower the heat and add the tomatoes. Simmer for 30 to 45 minutes, taste and adjust for salt. If the sauce is too liquid, cook for 15 to 30 minutes more, until you achieve the desired consistency.
In the meantime cook the spaghetti al dente, according to directions on the packaging. Drain and return to cooking pot. Pour sauce over and toss. Serve with freshly grated Parmesan cheese on top.
In a saucepan over medium heat add the olive oli and fry the onion, carrot and celery until tender. Add the minced meat and the livers.
Season with salt and black pepper to taste and cook rapidly for 10 to 15 minutes, stirring constantly, making sure that the meat does not stick to the pan. When the minced meat turns light brown in colour, add the red wine and cook until it is reduced. Lower the heat and add the tomatoes. Simmer for 30 to 45 minutes, taste and adjust for salt. If the sauce is too liquid, cook for 15 to 30 minutes more, until you achieve the desired consistency.
In the meantime cook the spaghetti al dente, according to directions on the packaging. Drain and return to cooking pot. Pour sauce over and toss. Serve with freshly grated Parmesan cheese on top.
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