Ingredients
- 600 g beef scraps
- 500 g spaghetti
- 30 g carrot
- 30 g onion
- 30 g celery
- dry white wine
- extra virgin olive oil
- salt
- White pepper
Cut celery, carrot and onion into tiny cubes (2 mm, brunoise).
Suffer them in a saucepan with a veil of oil for about 15 minutes over low heat.
Pass the beef scraps in the mincer, collect them in the casserole with celery, carrot and onion and brown them.
Add then white wine, pepper and a pinch of salt and cook over low heat for about 1 hour.
Cook spaghetti in abundant salted water, drain when al dente and finish cooking in the casserole with the sauce in about 3 minutes.
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