Ribbon noodles with dry-aged mince – enjoy delicious italian!

Ribbon noodles with dry-aged mince

Mincing meat from dry-aged beef is a treat. It tastes incredibly intense and the hobby chefs from the USA, who have made it popular, use it for pasta, but also for burgers that reach a new quality level.

So the mincemeat is just a blessing for pasta and whether homemade tape noodles or bought, the meat should play the main role here. So we do not make too many spices in the mince. Only a little tomato sauce, which combines with the ribbon noodles, some garlic salt and pepper as well as a little chopped rosemary. Finished!

Preparation: Ribbon noodles with dry-aged mince                                 

  1. Bring the water to boil, add some salt.
  2. Cook the ribbon noodles, bite, drain.
  3. Boil the dried-aged mince in oil.
  4. Season with pepper, salt.
  5. Rosemary chopping, too.
  6. Combine the tomato sauce with the mince, simmer.
  7. Combine the noodles with the mince.
  8. Serve hot!

Ingredients: Ribbon noodles with dry-aged mince

  • For 4 people
  • 500 grams of ribbon noodles
  • Some olive oil
  • Salt
  • Pepper
  • 300 grams Dry-Aged mince
  • A branch of rosemary
  • 150 ml tomato sauce

It is a good place to go for Italian bread and a good red wine!

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