Spaghetti alla Genovese

Despite the name of this recipe, this pasta dish is actually from Naples not Genova. There are many variations of this recipe, some including salame and even potatoes, but one of the ingredients that you can find repeatedly on this recipe is carrot.

Ingredients:

400 grams lean ground beef
7 baby carrots
Handful of chopped fresh parsley
3 bay leaves
2 cloves minced garlic
1/2 chopped onion
200 grams Barilla spaghetti
1 tbsp Bertolli olive oil
1/2 - 1 tbsp Knorr beef broth mix
1 tbsp butter
1/4 cup red wine
1/2 cup water
Sprinkle of Parmigiano Reggiano Cheese
Pepper to taste

Method:

Cook ground beef in olive oil, once browned add wine and let simmer for a few minutes.  In the meantime, add onion, carrot, garlic and parsley in blinder and blend together. Add to meat and stir.  Add bay leaves, Knorr beef broth, water and pepper and bring to boil and simmer. Cook spaghetti according to package. Drain and add 1 tbsp butter. Add some of the meat sauce and stir into spaghetti. Plate with additional sauce, parmigiano cheese, parsley and a bit of grated carrot.

Serves 4

Enjoy!