Spaghetti with Coddled Beef and Tomato Sauce 🍝 🥩 🌿
constituents
400g spaghetti 🍝
300g beef cells( tender cuts like chuck or brisket) 🥩
2 mugs tomato sauce 🍅
1 medium onion, finely diced 🧅
cloves garlic, diced 🧄
red chili, sliced 🌶️( voluntary for heat)
tbsp olive oil painting 🫒
mug grated Parmesan rubbish 🧀
Fresh parsley, diced 🌿
swab and black pepper to taste 🧂
mug beef stock or water 🥣
Instructions
Cook the Spaghetti
pustule a pot of interspersed water and cook the spaghetti until al dente according to package instructions. Drain and set away.
Prepare the Beef
Heat 1 tbsp olive oil painting in a large skillet over medium heat. Add the beef cells and sear until browned on all sides. Remove and set away.
Sauté the Aromatics
In the same skillet, add the remaining olive oil painting. Sauté the onions until translucent, also add the garlic and chili slices. Cook until ambrosial.
poach the Sauce
Return the beef to the skillet. Add the tomato sauce and beef stock. Bring to a gentle poach, cover, and cook on low heat for 30- 45 twinkles, stirring sometimes, until the beef is tender.
Combine with Pasta
Toss the cooked spaghetti with the beef and sauce until well coated.
Serve
Divide the pasta into coliseums. Garnish with grated Parmesan rubbish and fresh parsley. Serve hot and enjoy!
