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Winter Salami and Meat Sauce Spaghetti


For 4 servings:

For the spaghetti
140g spaghetti
40g Parmigiano-Reggiano
10g unsalted butter

For the meat sauce
500g minced beef
100g Hungarian Winter Salami
500ml Cirio Tomato Sauce
200ml red wine
1 bay leaf
30ml extra virgin olive oil
Celery, chopped
Carrot, chopped
Onion, chopped
Sea salt and freshly cracked pepper

Cooking Method

For the meat sauce

  1. Heat oil in a pan and add salami. Fry over high heat.
  2. Season minced beef with some salt and pepper. Add minced beef to the pan and fry over high heat. Let beef cook undisturbed. 
  3. Then turn the minced beef around and let it cook. When brown, add the chopped celey, carrot and onion. Continue to cook on high heat then add red wine. Reduce to half. 
  4. Then add the tomato sauce, bay leave and some water. Let it simmer for 40 to 50 minutes.
  5. Season with salt accordingly. 


For the spaghetti

  1. Cook spaghetti in salted water until al-dente. 



  1. To the pan of warm meat sauce, add spaghetti and combine well. 
  2. Add Parmigiano-Reggiano and butter. Combine and serve warm.

Recipe by Pick Salami


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