Spaghetti with boiled meat, a great idea to cleverly and tastily reuse leftover meat and broth. It is one of those simple recipes that come from home cooking, yet it can give great satisfaction with just a few ingredients. In no time you can put a hot, flavorful first course on the table that is perfect for the whole family.
The secret lies precisely in the homemade meat broth, which gives the spaghetti an intense and enveloping flavor. The boiled meat, well shredded, blends perfectly with the pasta creating a sauce that is rich but very simple. Fresh parsley adds a note of freshness, while grated Parmesan completes the dish with its distinctive taste.
If you like, you can make it even tastier with a drizzle of extra-virgin olive oil at the end or an extra sprinkle of pepper or some chili. It is a versatile recipe, also great for customizing based on what you have at home. For example, you can use leftover cooked chicken; in that case it is preferable to cook the spaghetti with chicken broth or with mixed meat broth (beef and chicken).
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients for Spaghetti with Boiled Meat
- 11 oz spaghetti
- 14 oz meat (from boiled meat, already cooked)
- 2.5 cups meat broth
- 1 bunch parsley
- to taste salt
- to taste black pepper
- to taste extra-virgin olive oil (optional)
- to taste grated Parmesan cheese
Preparation SPAGHETTI WITH BOILED MEAT
Shred the boiled meat with your hands; set it aside.
Bring the meat broth to a boil in a pot (preferably homemade meat broth). Adjust the salt if necessary. Lower the heat to the minimum and keep it warm.
In another pot, bring lightly salted water to a boil. Add the spaghetti and cook for 2-3 minutes, until they soften slightly; drain them.
In a saucepan or a large frying pan, pour one ladle of boiling broth.
Add the spaghetti and the shredded meat. Cook over medium heat, stirring gently, adding more hot broth as the spaghetti absorb it. Continue until the spaghetti are cooked through.
Remove the pan from the heat. Add the chopped parsley, a few grinds of black pepper and, if you wish, a drizzle of extra-virgin olive oil. Mix well to combine all the flavors.
Serve the spaghetti with boiled meat very hot, accompanied by plenty of grated Parmesan.
Notes
Meat broth is the key ingredient of this recipe, so if you don’t have homemade broth, be sure to use a good-quality one.
You can replace Parmesan with Grana Padano or another hard cheese, grated.
If you liked this recipe you might also be interested in Minestra di pasta con polpettine or Pasta al forno con pollo e pancetta or Sugo di maiale alla siciliana.
