Pisa-Style Spaghetti with Beef | Rice and Pasta | DW | 05.04.2016
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Rice and Pasta

Pisa-Style Spaghetti with Beef

Chef Daniela Petraglia from La Pergoletta restaurant serves up a Pisan speciality.

Serves 4

350 g beef

2 carrots

1 celery stick

1 onion

1 carton tomato concentrate

vegetable stock

2 glasses Chianti or San Giovese

1 bay leaf

1 rasher of bacon

Salt, black pepper

Olive oil

400 g spaghetti

1 glass Visanto

Grated parmesan


1) Cut the beef into strips and soften with the side of a knife

2) Slice onions, celery and carrots and fry gently in olive oil

3) For depth of flavor, add the bacon and bay leaf - cook for 5 minutes

4) Add the beef
5) Add the tomato concentrate

6) Simmer for 10 minutes
7) Add the red wine (Chianti or San Giovese) and glass of Visanto
8) Cook on a low heat for an hour
9) Add vegetable stock and a good pinch of salt and pepper

10) Cook the spaghetti

11) When finished mix into the sauce

12) Sprinkle with grated parmesan to finish

And there you have it! Pisa-style spaghetti with beef!
Buon Appetito!

This recipe comes to us courtesy of chef Daniela Petraglia from La Pergoletta restaurant.

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