Sometimes it is hard to find the right words to describe how tasty was a dish. In this case and particularly when talking about spaghetti marinara, one of my favorite dishes, all i can say it’s a kind of food where you like to close your eyes and create a mental image while you relish the deep flavors. It’s the dish that shouts “eat me”!
I am a pasta girl, i love all types of pastas and encourage the creativity for the sauces. A classic recipe is never enough for me, i always add my personal input and it comes most of the times bulls eye! This spaghetti marinara is not a conventional one, it has marmite et ponpon touch.
- 400g ground beef
- 1 big onion finely diced
- 6-8 garlic cloves sliced
- 2 tbsp olive oil
- 1 tbsp chili oil
- 500 ml tomato puree
- 1 tsp sugar
- a handful celery coarsely chopped
- a handful leek coarsely chopped
- 1 medium carrot shaved
- 1/2 cup white wine
- salt to taste
- parmesan or emmental cheese grated for garnish
Cook onion and garlic with olive oil and chili oil until fragrant. Add the beef and cook until it is browned. Pour the tomato puree, wine and sugar and cook for 10 minutes. Add celery, leek and carrots and simmer on a very low heat for an hour, until 3/4 of the liquid has evaporated.
It’s a nice technique to do the ragout, it enhances the flavors and gives it a deep and sharp taste. Anyways “ragout” means reviving the taste, can’t be better explained!
Meantime cook pasta as per pack instructions, ladle with the sauce and sprinkle with parmesan/emmental cheese and savor this must do version of marinara.
It’s not just a pleasure to the palate but to the eyes too. The colors were inviting me to practice my photography skills and the smell was telling me to hurry up and dig in!
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