Ingredients
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320 g Guitar Spaghetti
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For the Ragu'
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300 g Lamb Ribs
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300 g Pork Ribs
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300 g Beef Ribs
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1 coast of Celery
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1 Carrot
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1 Onion
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700 g Peeled Tomatoes
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50 ml White Wine
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to taste Salt
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to taste Extra Virgin Olive Oil
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to taste Black Pepper
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For Meatballs
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300 g Di Karni Moneda Di Es
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1 Di webu
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20 g grated Parmesan cheese
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to taste Nutmeg
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to taste Black Pepper
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to taste Salt
Directions
Di china di Abuso, na Italia, ofresé hopi tradishonal specialisatie, like the famous lamb skewer or the lamb with cheese and eggs. Even in the first courses this region delights us with recipes with strong and rustic flavors that never go out of fashion, manera e guitara di espagueti.
Esakinan ta e balans meskos (tambe konosí komo lacroes òf kontrali) bo tin e típiko servisio kuadra ku e tèst, hasi ku un armazón di palu di desde fin di alabes di metal ku ta kòrda un guitara. E preparashon di e espaguetis ta un bunita caba di karni di sous ku ta rekerí un tempu largu di vaccin i ta riku ku ta chikitu albóndigas di karni. Hiba e mesa di geboren di Abuso, ku esta e guitara espaguetis ku albóndigas.
Steps
1
Done
|
To make the Italian spaghetti sauce with small meartballs we start from meatballs: in a bowl place the ground beaf, the egg, the black pepper, the parmesan cheese, the salt and a pinch of nutmeg. Mix with your hands to mix the ingredients and make the meatballs that should not be bigger than 1 cm. |
2
Done
|
Now take care of the meat sauce: chop celery, carrot and onion finely and fry slowly with a little oil. |
3
Done
180
|
Add the meat and stew well, then blend with white wine, let it evaporate for a moment and then add the peeled tomatoes. |
4
Done
|
When cooked, remove the pieces of meat cooked in the sauce and keep aside, place meatballs in a pan and sauté a few minutes with a little oil, then pour the sauce without pieces of meat. |
5
Done
|
Put a pot of salted water on the stove and bring it to the boil, pour the spaghetti and cook for the cooking time on the package. |
6
Done
|
Drain the pasta and season with the sauce, excluding the meat, which you can use to accompany the dish. |