Pisa Style Spaghetti With Beef
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- June 25, 2013
Chef Daniela Petraglia from La Pergoletta restaurant serves up a Pisan specialty. Serves 4 350 g beef 2 carrots 1 celery stick 1 onion 1 carton tomato concentrate vegetable stock 2 glasses Chianti or San Giovese 1 bay leaf 1 rasher of bacon Salt, black pepper Olive oil 400 g spaghetti 1 glass Visanto Grated parmesan Method: 1) Cut the beef into strips and soften with the side of a knife 2) Slice onions, celery and carrots and fry gently in olive oil 3) For depth of flavor, add the bacon and bay leaf - cook for 5 minutes 4) Add the beef 5) Add the tomato concentrate 6) Simmer for 10 minutes 7) Add the red wine (Chianti or San Giovese) and glass of Visanto 8) Cook on a low heat for an hour 9) Add vegetable stock and a good pinch of salt and pepper 10) Cook the spaghetti 11) When finished mix into the sauce 12) Sprinkle with grated parmesan to finish And there you have it! Pisa-style spaghetti with beef! Buon Appetito! This recipe comes to us courtesy of chef Daniela Petraglia from La Pergoletta restaurant.
