Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Pasta
How it's done
Sauce
Heat a dash of oil in a frying pan. Add the mince meat, brown for approx. 2 mins. Season the meat, dust with flour and remove from the pan. Reduce the heat, wipe the cooking fat from the pan, add a dash of oil to the same pan. Add the onion and garlic, sauté briefly. Add the romanesco, cook for approx. 3 mins. Add the tomato puree and thyme, cook briefly. Pour in the port and reduce almost completely. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and simmer over a low heat for approx. 15 mins., season.
Pasta
Cook the macaroni in boiling salted water until al dente, drain, serve with the meat sauce.
| Tip: | Serve with grated Sbrinz. |
|---|
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