This is a classic pasta dish, but many restaurants serve an awful version of this specialty. I am going to describe the way I do it, and I served it to many people who have been delighted by it.
Ingredients (2 persons):
- 180-200g of spaghetti (I use number 5 from Barilla)
- 200-250g of lean minced beef
- 20g-30g pancetta (optional, for richer flavor)
- 1 medium onion
- 1 can of tomatoes
- 1-2 cloves of garlic
- 1 dcl red or dry white vine
- some milk, a pinch of sugar
- rosemary, thyme, 1 bay leaf
- extra virgin olive oil
- couple of chopped sun-dried tomatoes (optional, for a richer flavor)
Chop the onions and fry on some olive oil. If using pancetta, slice it up in small squares and add to the onions. Turn on the heat to max and add the minced beef. Fry while constantly breaking up the beef lumps, so the beef get nice and loose. Use a big pan and a very high heat so the meat fries and not steams. When beef has turned nice and brownish, add the chopped garlic, rosemary and a bay leaf, and fry for another 30 s, then add the wine. Cook until it evaporates then add the tomatoes and, if using, chopped sun-dried tomatoes. Be sure to save the oil, if using sun-dried tomatoes in oil. I is very rich in flavor, which you can use in many ways. I also add 3-4 tbsp of milk at this time and a pinch of sugar.
Simmer for 30 minutes then check the consistency. The liquid should evaporate so that we have a nice thick ragout (meat sauce). Meanwhile cook the pasta al dente and strain. Mix well the 2/3 of the sauce with the spaghetti and some good olive oil. Place the pasta on the plates, and place the remaining 1/3 of the sauce on top. Serve garnished with some parsley and freshly grated parmesan cheese separately.
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