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Spaghetti with Beef Tail Sauce
Spaghetti alla bolognese
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Yuichi Hino |
| Serves 4 |
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Main ingredients:
800g beef tail
1/2 onion
1/2 carrot
1 stalk celery
1 clove garlic
400g spaghetti (1.7mm in diameter)
Parmesan cheese (grated)
Dried parsley (minced)
Salt, pepper
Flour
Olive oil
(A):
100cc red wine
400g whole tomatoes (canned)
1 bay leaf
200cc water
1 instant bouillon cube
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Cut the tail at joints and sprinkle with salt and pepper. Coat with flour and fry in a frying pan until the entire surface turns golden.
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Mince the onion, carrot, celery and garlic. Fry them in some oil.
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Combine 2. and 1. in a pressure cooker, and add the ingredients (A). Cover and cook for approx. 30 to 40 minutes.
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After the tail becomes tender, remove the bones. Cook briefly and adjust to taste.
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Cook the spaghetti until done but not too tender, add to 4. and mix with the sauce. Add some Parmesan cheese.
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Serve on dishes and sprinkle with some more Parmesan cheese and the parsley.
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