Spaghetti with beef and sun-dried tomato sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 8 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Spaghetti dry 300 g
- Minced beef 400 g
- Sun-dried tomatoes in oil drained 160 g
- Onion 200 g
- Garlic 4 cloves 12 g
- Extra virgin olive oil 20 g sauce and 15 g meat 35 g
- Water for the sauce; extra water for boiling pasta 500 g
- Thyme dried 2 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 2 g
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Method
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Chop the onion and garlic. Soften in a saucepan with 20 g oil for 10 minutes without scorching. Chop the drained sun-dried tomatoes, add with the 500 ml water and a pinch of salt and simmer for 20 minutes.
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Blend the sauce with a hand blender, keeping the head submerged to prevent splashes. Heat the remaining 15 g oil in a wide frying pan and brown the beef with the pepper for 6–8 minutes, breaking up clumps.
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Combine the sauce, meat and thyme and simmer for 5 minutes. Check that the meat reaches 70°C for 2 minutes. Meanwhile, boil the spaghetti in plenty of water for the packet time; reserve 150 ml cooking water, then drain.
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Toss the spaghetti through the sauce for one minute. Add reserved pasta water a little at a time only if needed to loosen the coating. Check the salt and serve with chopped parsley.
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