Francesca from Melfi shows us how to whizz up a batch of homemade, square-sided spaghetti called 'maccaronara' locally. She serves with with a tomato sauce stewed with sausages and beef which are the second course. It's hearty and delicious!
To make the sauce, saute a sliced onion in olive oil for a couple of minutes before adding 3 meaty Italian sausages (all meat, no rusk), and 400g of diced casserole steak. If the sausages are plain, add half a teaspoon of crushed fennel seeds. Brown these for 5 minutes and add 500ml of tomato passata. Season with salt and pepper, cover the pan with a lid and let everything simmer gently for around an hour - longer if you can, so the beef is nice and tender. Add a little water from time to time if the sauce starts to dry out. At the end, you want a sauce which is thick and dark red. Divide up the sausages into mouth size bites. Serve the meat separately.
Негізгі бет Pasta Grannies | Handmade spaghetti with tomato sauce 'Maccaronara'
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