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- Milanese Spaghetti
Milanese Spaghetti
Ingredients
Step by step process
Sauce
- 1
For Milanese spaghetti, start with the sauce. Finely chop the onion, crush the garlic, and heat the olive oil in a deep pan over medium heat.
- 2
Sauté the onion for about 5 minutes until translucent. Add the garlic, let it turn fragrant, then stir in the ground beef.
- 3
Break up the meat with a wooden spoon. Cook it for 6 to 8 minutes, until the liquid evaporates and the surface browns lightly for a deeper taste.
TIP:Let the meat marinate in the refrigerator only long enough for the flavor to develop without damaging its texture. Chicken often needs just 30 minutes to a few hours, and strongly acidic marinades should not be left on unnecessarily long.
- 4
Stir in the tomato paste and cook it briefly. Pour in the passata, add the oregano, and simmer the sauce gently for 15 minutes until it thickens.
TIP:Briefly sauteing tomato paste and dry spices in fat enhances both their flavor and aroma. The tomato paste loses its raw acidity, and the spices bloom more fully. Just a few dozen seconds is enough - just don't let the mixture burn.
- 5
Season the sauce to finish. Add salt and freshly ground black pepper, and balance it until it tastes full and pleasantly tomatoey.
Spaghetti
- 6
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti al dente, following the package instructions so it stays springy.
- 7
Drain the cooked spaghetti in a colander. Keep a little of the starchy water aside, as it can loosen the sauce later.
TIP:Pasta cooking water contains starch, which helps the sauce cling better to the pasta and stay silky. Add it in small amounts at the end, when you want to thin the sauce slightly without losing flavor.
Serving
- 8
Divide the spaghetti among plates, or toss it straight with some sauce. It coats evenly that way and will not dry out.
- 9
Spoon the rest of the sauce over each portion. Sprinkle it with finely grated Parmesan and garnish with chopped parsley.
- 10
Serve right away. The pasta should be hot and the cheese just melting on top.
More tips:
Always reserve some of the pasta water, because it helps loosen the sauce and bind it better with the spaghetti.
The sauce tastes even better after a short rest, so you can make it ahead and simply reheat it gently before serving.
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