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Ingredients:
320 g (11 oz) spaghetti
80 g (3 oz) placenta, chopped
1 onion, chopped
1 carrot, chopped
1 celery root, chopped
40 g (1.4 oz) butter
80 g (3 oz) ground pork
80 g (3 oz) ground beef
4 dl (1 ½ cup) hot broth
1 dl (1 ½ cup ) red wine
400 g (14 oz) tomato puree
1 tsp tomato concentrate
50 g (1.7 oz) grated parmesan cheese
salt, pepper
Preparation:
- Melt butter in a pan, add placenta, carrot, red onion and celery and fry for 15 minutes or until golden.
- Add meat and fry until it is completely done. Pour in the red wine and broth. Add tomato, salt and pepper and cook until sauce reduces.
- Cook spaghetti al dente. Toss with sauce. Serve hot with parmesan cheese.