Maccheroni alla genovese recipe
Maccheroni alla Genovese recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|1 tbsp||olive oil|
|1 large||onion, chopped|
|½||carrot, finely chopped|
|100 g||beef, lean and minced|
|50 g||lamb, lean and minced|
|50 ml||white wine|
|2 tbsp||parsley, chopped|
|25 g||Pecorino cheese, freshly grated|
|salt and pepper, to season|
Heat the oil and fry the onions and carrots for 8 minutes until softened and golden.
Add the beef and lamb and mix well, allowing the minced meats to crumble, cook until browned all over, about 10 minutes.
Pour in the wine and cook for about 3 minutes until evaporated. Season with the salt and pepper, pour in the stock and bring to the boil.
Lower the heat, stir in the parsley and simmer , uncovered for 30 minutess, stirring occasionally.
Meanwhile cook the pasta according to the directions.
When cooked, drain and serve, with the sauce poured over or mixed in and sprinkle with the grated pecorino.
ca. 20 min
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