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Spaghetti with veal, vegetables and tomato

preperation 10΄ Preparation
cup 70΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Spaghetti Golden Line

500g MISKO Spaghetti Golden Line

300g beef (chuck or round)

4 tbsp. onion, finely chopped

2 red peppers, finely chopped

2 zucchini chopped into thin slices

500g grated tomatoes

500ml water

1 tsp. dry basil

100g Kefalograviera cheese, grated

olive oil


freshly ground pepper

materials METHOD

We chop the meat into smaller pieces.

We sauté in olive oil for 3-4 minutes and sprinkle with salt and pepper.

then we add the onion, the peppers and the zucchini.

We continue sautéing for 5 more minutes.

We add the tomatoes, the water and the dry basil.

We cook on medium heat for 1 hour.

We fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, we add 35g salt and the MISKO Spaghetti Golden Line . We stir with a cooking fork and let the pasta boil for as long as indicated on the package.

We strain the pasta and serve it warm, with the sauce and the Kefalograviera cheese.

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