Italian pasta

Italian pasta

Ingredients:

1 pound of Spaguetti or other long, thin pasta10 liters of cold water1 spoon (soup) of corn oil1 teaspoon (tsp) salt

 Pasta Sauce:
1 pound of Italian tomato sauce (see tomato pasta made at home)1 pound lean ground beef, twice
Seasonings:
1 pound of chopped onion or grated½ cup (tea) of corn oil1 tablespoon (coffee) or (tea) the spice of Nonna1 teaspoon (tsp) salt, or to taste5 tablespoons (soup) of corn oil4 tablets of broth1 sprig of fresh basil1 sprig of fresh mint
 2 cups warm water
 Other Ingredients:

100 or 200 grams. grated Parmesan cheese to sprinkle over the pasta before serving.1 cup (tea) of chopped parsley with stems, only later to put the finished dish

How to Prepare:
In a large saucepan and fry the ground beef with 4 tablespoons oil, until well browned.
In separate pan, fry the onion with the remaining oil, let the fire until wilted.
Join in the same pan sautéed onion, cooked meat, the tomato paste, broth, 1 cup of warm water, and salt.
Leave cooking on medium heat for 30'minutros, go add the remaining warm water gradually., Until a sauce thick and cooked.
When missing 5 'minutes to finish cooking add the herbs and seasoning of Nonna.
 Place a large pot on fire with 10 liters of cold water with a pinch of salt and a drizzle corn oil.
When it boils, throw the pasta, stirring well with a long-handled fork, not sticking.
Let cook "al dente", that is, not too cooked.
After going through the cooked pasta colander to remove all the water, that is, if you do not have a pot to cook the pasta itself.
The cold water that arises in the noodles is to stop the cooking.
Place the drained pasta in a large serving dish, deep stainless steel or refractory in white, over distributed uniformly hot sauce noodles, sprinkle chopped parsley on top and sprinkle grated Parmesan cheese.You can put large black olives is optional.Serve the pasta hot, accompanied by roast beef and watercress salad greens, lettuce, chicory rocket etc..
Cooking pasta "al dente":


The average is 1 liter of water for every 100 grams of pasta and a drizzle of oil and a pinch of salt.


Place the noodles without cutting only when to water is boiling, stir with a fork long handle non stick.Once cooked, for 10'ou 15'minutos, drain the pasta dripping a little oil before putting the sauce of your choice.
Spice of Nonna
Ingredients:
1 spoon (soup) of spicy paprika or black pepper freshly ground1 spoon (soup) or (tsp) grated nutmeg1 spoon (soup) of dried ginger, grated1 tablespoon (coffee) bay ground1 tablespoon (coffee) ground cinnamon1 tablespoon (coffee) ground cloves
How to Prepare:
Place in a bowl dry spicy paprika, nutmeg grated, the grated ginger, mix well, then add the bay leaves, cinnamon and ground cloves, make the mixture well.Save on white glass wide mouth with screw cap, inside the kitchen cabinet, along with other seasonings.
Use only a pinch or a teaspoon of seasoning shallow Nonna. is very strong is suitable for European cold weather.