Mincing meat from dry-aged beef is a treat. With an incredible intense taste, it's so good that hobby chefs and home foodies use it for pasta.
So the mince meat is just a blessing for pasta and whether homemade tape noodles or bought, the meat should play the main role here. So we do not make too many spices in the mince. Only a little tomato sauce, which combines with the ribbon noodles, some garlic salt and pepper as well as a little chopped rosemary. Voila!
Serves 4 people | Difficulty: Easy
Ingredients:
500 grams of ribbon noodles, can be purchased from your local supermarket
Some olive oil
Salt
Pepper
300 grams dry-aged beef mince, sourced from your local butcher
A branch of rosemary
150 ml tomato sauce
Method:
Bring the water to boil, add some salt. Cook the ribbon noodles, bite, drain.
Boil the dried-aged mince in oil, seasoning with salt, pepper and chopped rosemary.
Combine the tomato sauce with the mince, simmer for 5 minutes. Add the ribbon noodles to the mince.
Enjoy with fresh ciabatta and your favourite red wine!
