German Spaghetti Beef (Printable Version)
# What You'll Need:
→ Main
01 -
450 grams spaghetti, cooked
02 -
0.5 grams ground black pepper (about a quarter teaspoon)
03 -
400 grams diced tomatoes, you can use fresh or canned
04 -
120 grams celery, diced up
05 -
56 grams butter, split up (roughly 4 tablespoons)
06 -
120 grams yellow onion, finely chopped
07 -
5 grams salt (that’s around a teaspoon)
08 -
450 grams ground sirloin
# Steps to Follow:
01 -
Switch off the stove, drop in the last bit of butter, and stir till your sauce gets shiny. Scoop it right onto hot spaghetti and dig in straight away.
02 -
Toss in the tomatoes and celery, set a lid on top, and let things bubble away on medium-low for about 15–20 minutes. You want that celery nice and tender.
03 -
Turn up the heat to medium-high, add your ground beef to the onions, sprinkle in salt and pepper, and fry it up until the meat’s no longer pink. Taste and toss in more salt if you want.
04 -
Put 14 grams of butter in a pan on low heat, then toss in the chopped onions. Let them soften till they go clear—not brown—just gentle and slow.
# Additional Tips:
01 -
Don’t brown the onions—just let them get soft and see-through for the best result.
02 -
You can stash the sauce in the freezer (use a good container) and heat it back up when you need it.
03 -
Adding freshly grated parmesan on top gives loads of flavor.