Spaghetti with ground beef in red sauce


  • 500 grams of La Parmigiana spaghetti
  • Extra virgin olive oil
  • ½ onion
  • 2 carrots
  • A stalk of celery
  • Sea salt
  • Black pepper
  • 500 grams of ground beef
  • 1 ½ cups dry Italian white wine
  • ⅓ cup of heavy cream
  • ¾ cup of Parmesan cheese


  1. Add enough oil to a large, deep skillet to cover the base and place over medium-high heat. When the oil shines, add the onion, carrots, and celery to sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the meat to the skillet and brown it well.
  2. Pour in the wine and keep on low heat until the pan is almost dry. Meanwhile, chop the rehydrated pork into small pieces, reserving the liquid.
  3. Bring a large pot of salted water to a boil to prepare the pasta.
  4. Taste and adjust the salt and pepper of the meat; it must taste good. When the consistency is correct, add the cream. Remove from heat and cover.
  5. When the pasta water is about to boil, add the spaghetti and cook until firm, but not hard, in the center. When the pasta is almost done, scoop a cup of the pasta water and set it aside.
  6. Drain the pasta then return it to the pot. Pour the pasta sauce on top.
  7. The pasta must not be dry. Add a little water for the pasta. Serve in a large bowl or individual bowls and add Parmesan cheese.