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Spaghetti alla Glassa

Makes 4 servings:

  • 300 gr of spaghettoni
  • 200 gr of beef in small cubes
  • 1 white onion chopped fine
  • 4 potatoes
  • salt & white pepper
  • extra virgin olive oil

Cut the lean beef into small pieces and fry in oil with finely chopped onion. Add the diced potatoes too, not too small, enough water so that it looks like a stew.

Put salt and pepper to taste.

When the spaghetti is cooked al dente, drain and add to the sauce.

Whisk for 30 seconds on the fire, or serve with grated pecorino cheese and a final dusting (just) of white pepper.

Enjoy your meal. A good bottle of wine Nero d’Avola will accompany this dish nicely!

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