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1
Preheat oven to 200C/390F
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2
Put walnuts in a tin and toast in the preheated oven for 4-5 minutes until skin can easily be removed.
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3
Rub the nuts in a clean kitchen towel until most of the skin is removed.
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4
Chop the nuts roughly.
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5
Keep 1 or 2 tbsp of the nuts for garnish.
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6
Peel the onion and finely chop it.
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7
Slice the olives.
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8
Peel the carrots and finely cube them.
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9
Heat a skillet.
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10
When hot, add the minced beef and fry it for 3-4 minutes.
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11
Add nuts, onion, olives, carrots, tomato paste and one sage sprig (leave it as it is).
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12
Fry for 2-3 minutes, stirring frequently.
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13
Add red wine and stock and cook for 30 minutes.
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14
Stir from time to time and check if you need to add more liquid.
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15
The finished product should be a thick sauce.
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16
Season with salt, pepper and nutmeg.
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17
Remove the sage sprig.
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18
Mix reserved nuts with Parmesan.
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19
Finely chop the leaves of the remaining sage sprig and add it to the nut and Parmesan mixture.
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20
Cook the spaghetti in lots of salted water for 8 to 10 minutes or until they are cooked.
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21
Drain them well.
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22
Add spaghetti to the sauce and mix well.
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23
Serve immediately in individual plates and sprinkle with the nut-Parmesan-sage topping.
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24
Enjoy!
