Spaghetti with minced meat and tomato sauce

10/01/2013 - Ingredients for 5 people:

- 600 g ground beef
- 150 g chopped mortadella "Al Berlinghetto" + 4 slices of mortadella
- 50 g grated Pecorino Romano DOP
- 50 g grated Parmigiano Reggiano DOP
- 50 g thinly sliced fresh Asiago DOP
- 4 eggs
- 1 tablespoon breadcrumbs
- Salt and pepper
- 2 cloves garlic, minced
- Chopped parsley
- Extra Virgin Olive Oil "Frantoio Franci"
- 720 g Tomato puree "Masseria Dauna"
- 500 g spaghetti "de Carolis"

Articolo tratto da: Anne to London

Ingredients for 5 people:

- 600 g ground beef
- 150 g chopped Mortadella "Al Berlinghetto" + 4 slices of mortadella
- 50 g grated Pecorino Romano DOP
- 50 g grated Parmigiano Reggiano DOP
- 50 g thinly sliced fresh Asiago DOP
- 4 eggs
- 1 tablespoon breadcrumbs
- salt and pepper
- 2 cloves garlic, minced
- Chopped parsley
- Extra Virgin olive Oil "Frantoio Franci"
- 720 g tomato puree "Masseria Dauna"
- 500 g spaghetti "de Carolis"

Hard boil two eggs for 10 minutes.
In a bowl, combine the ground beef, mortadella, pecorino, parmesan, garlic, 1 tablespoon bread crumbs, parsley, salt, pepper and 2 eggs and mix well.

Spread the meat dough onto a cookie sheet. Put in the middle the mortadella, the Asiago and the two hard-boiled eggs. Roll the loaf firmly. Fry the meat loaf well in a pan on all sides.

Fry a whole clove of garlic in a pan in a little olive oil and s add the tomato passata and simmer for 10 minutes. Add the meatloaf, cover with a lid and simmer for about one hour.

Bring the water to a boil, add salt and cook the pasta for about 7 minutes until al dente. Serve with the tomato sauce and the sliced meatloaf.

Recommended wine: Brunello di Montalcino Tenute Silvio Nardi