- prep time 30 min
- total time 57 min
- serves 6
¼ cup of olive oil (60 ml)
2 onions, diced
2 carrots, diced
5 cloves of garlic, minced
2 sprigs of thyme, chopped
1 teaspoon chili flakes (5 ml)
2 cups veal stock (500 ml)
1 pound medium fat ground beef (450 g)
½ pound ground veal (225 g)
½ pound ground pork (225 g)
1 ½ cups of milk (375 ml)
1 ½ cups tomato paste (375 ml)
1 package of good quality spaghetti (450 g)
½ cup butter, cut into cubes (125 ml)
¼ cup chives, finely chopped (60 ml)
¼ cup basil, finely chopped (60 ml)
½ cup grated Pecorino cheese (125 ml)
1. Heat oil in a large pan and sauté the onions and carrots until translucent, about 5 minutes. Add garlic, thyme and chili flakes. Sautéfor 2 more minutes. Add 1/2 cup (125 ml) of veal stock into the vegetable mixture.
2. Slowly add ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Season with salt and pepper. Cook for about 10 minutes.
3. Add milk and stir. Continue cooking for about 2 minutes or until half of the liquid has evaporated. Add tomato paste,remaining veal stock and continue cooking until desired thickness. Adjust seasoning.
4. Cook pasta in salted boiling water, about 8 minutes. Drain and mix with butter then add the sauce, chive and basil. Mix well.Garnish