Ingredients
- 2 onions, diced (medium onions)
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 1/2 cup carrot, diced
- 1/2 cup diced celery, diced
- 4 cloves garlic, chopped
- Salt and black pepper, as needed
- 1 pound ground beef (10-15 percent fat)
- 2 tablespoons tomato paste
- 1/2 teaspoon smoked paprika (use regular, if necessary)
- 1/2 teaspoon rosemary, dried crushed
- 2 teaspoons thyme, dried crushed
- 1 cup red wine
- 1 cup chicken broth (or 1 cup beef broth)
- 1/4 cup fresh parsley, chopped (optional)
- 1 cup Gruyere cheese, grated (garnish)
- 4 to 6 cups applesauce (to serve)
- 600 to 900 grams cooked elbow pasta (6-9 cups buttered elbow noodles, to serve)
How to Make
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Step 1: Heat the oil in a large pot until it starts to shimmer. Lower heat to low and saute the onions with the salt until they are soft and golden brown (about 15 minutes).
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Step 2: Add the carrot, celery and garlic and saute for another two minutes.
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Step 3: Push the onion mixture to one side of the pan and turn the heat up to high before adding the beef, letting it sear as much as possible on that one side. Season the other side with salt and pepper. After a few minutes, break up the beef. When the beef is mostly small sized, add the tomato paste, paprika and crushed herbs. Stir mixture well.
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Step 4: Turn the heat down to medium and add the cup of wine. Stir to deglaze the bottom of the pan. Bring it to a boil and let the wine reduce by half before adding the broth.
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Step 5: Reduce the heat to low and cover the pot to simmer for 20 minutes, stirring occasionally.
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Step 6: Turn off the heat and stir in the parsley, if using, just before serving. Generously heap the g'hacktes over the pasta and garnish with Gruyere at the table. Serve with applesauce.
We hope you enjoy this recipe!
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