Ingredients:
½ pound Fidelinho (Thin spaghetti) or other type of long or short pasta
5 liters cold water
1 teaspoon (soup) of corn oil
1 teaspoon (tsp) salt
Pasta sauce:
1 liter of tomato sauce (see tomato sauce made in house).
1 pound lean ground beef
½ liter of hot water for cooking meat
Spices:
1 pound of chopped onion, grated or
½ cup (tea) corn oil
½ tablespoon (coffee) or (tea) the spice of Nonna (optional)
1 teaspoon (tsp) salt, or to taste
5 tablespoons (soup) of corn oil
2 bouillon tablets (optional) or
1 tablespoon (soup) shallow salt
1 fresh basil branch put the sheets over the sauce ready
1 fresh mint branch
Other Ingredients:
100 or grams. grated Parmesan cheese to sprinkle over the pasta before serving.
1 cup (tea) of chopped parsley with stems, only to put after the dish ready
2 heads of broccoli cooked "al dente" then braised with onion.
Way of preparing:
In a large saucepan and fry the ground beef with 4 tablespoons of oil, until golden brown.
After braised If you want you can put the meat with homemade tomato sauce in a pressure cooker for 15 'to 20' minutes to facilitate the work., Or see below.
In separate pan, fry the onion with the remaining oil, let the fire until wilted.
Join in the same pot of braised onion, ground beef braised already, the homemade tomato sauce 1 cup of warm water, and salt.
Leave cooking over medium heat for 30'minutros, go add the rest of warm water gradually., Until a thick sauce and well done.
When missing 5 'minutes to finish cooking add the broccoli bouquets (pre cooked) and add the herbs and seasoning of Nonna.
Place a large pot on fire with 5 liters of cold water with a pinch of salt and a wire corn oil.
When it boils, pour the pasta, stirring well with a long-handled fork, not to stick.
Leave cook "al dente", that is, not too cooked.
After going through the cooked pasta colander, to take all the water, that is, if you do not have to own pot to cook the pasta.
The cold water which arises after the pasta is drained to stop the baking, only if necessary, i.e. if serve later.
Place the drained pasta in a large serving dish and deep stainless or a white refractory, distribute over the hot pasta sauce spread well, sprinkle chopped parsley and sprinkle over grated Parmesan cheese. Do not forget to withdrawest the mint branches and the basil.
If you prefer to step on the fresh basil leaves and remove the chopped parsley
You can put large black olives is optional.
Serve before the pasta, green salad cress, lettuce, chicory arugula etc.
Kitchen so the pasta "al dente":
The average ratio for cooking pasta takes 100 grams of one (1) liter of cold water, an oil stream and a pinch of salt. Soon to cook ½ pound of pasta will 5 liters of water.
Place the noodles only when to water is boiling, stir with a long-handled fork to not stick.
Once cooked, for 8 to 10 'minutes, drain the pasta drip a little oil before placing the sauce of your choice.
* See below the seasoning is to use only one pinch. Caution is strong seasoning. *
Spice of Nonna
Ingredients:
1 tablespoon (soup) spicy paprika or pepper freshly ground
1 tablespoon (soup) or (tsp) grated nutmeg
1 tablespoon (soup) of ground dry ginger
1 tablespoon (coffee) of ground bay
1 tablespoon (coffee) ground cinnamon
1 tablespoon (coffee) of ground cloves
Way of preparing:
Place a dry bowl all the above ingredients; spicy paprika, grated nutmeg, grated ginger, mix well, then add the bay leaves, cinnamon and cloves ground, make the mixture well.
Keep in a wide-mouth glass with white screw cap, inside the kitchen cabinet, along with other seasonings.
Use only one pinch or a spoon (coffee) shallow spice of Nonna. is very strong is suitable for European cold weather.
Sauce to homemade suck follows in the next recipe.
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