Spaghetti di Papa

This spaghetti sauce is meant for my daughter to let her eat vegies withoug seeing them. To make a more adult version, just cut the vegetables bigger and cook everything shorter.


250 gbeef minced meat
1 clovegarlic
2 bigonions
50 gbutter
60 gflour
1 tbspspicy paprika powder
1broth cube
1 small tintomato paste
1 small bundlecelery


Cut the tomatoes in coarse pieces and put them in a pan together with a tiny amount of water. Bring to a boil and let them simmer for 20 - 30 minutes or so, until soft. Turn it into puree with an old fashioned food mill.

Alternatively you can take 500 ml tomato passata (thin tomato puree).

Fry the vegetables and minced meat

While frying the vegetables and minced meat make the roux as described below.

Very finely chop the onions and mushrooms. Fry the onions until transparent, lower the temperature and let them simmer for another 5 minutes. Add the mushrooms and crushed garlic and fry some more for another 5 minutes or so. Add the minced meat and fry on a high temperature while stirring well continuously to get a coarse paste. When the meat is done add the tin of tomato paste and briefly fry along. Add the paprika powder and pepper after taste.

Make the roux

Melt the butter, but make sure it doesn't get get brown. Add the flour and let it gently fry very for some minutes, stirring occasionally. Add one third of the tomato puree or tomato passata, while stirring well. Let it come to a boil and stir until it's nice smooth paste when adding another third of the puree and repeating the procedure while stirring and getting it to boil until all the puree is finished. Add half to 1 stock cube depending on how salty you would like to have it.

Mix the 2 components together and heat it all through once more while stirring well to prevent it to burn on the bottom of the pan.

Serve with spaghetti.

Last modified 6 years ago Last modified on 06/04/18 22:08:06