3-Step Ribbon noodles with dry-aged mince

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


  • 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



  1. Bring the water to boil, add some salt. Cook the ribbon noodles, bite, drain.
  2. Boil the dried-aged mince in oil, seasoning with salt, pepper and chopped rosemary.
  3. 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!

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