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:

1. Melt butter in a pan, add placenta, carrot, red onion and celery and fry for 15 minutes or until golden.
2. 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.
3. Cook spaghetti al dente. Toss with sauce. Serve hot with parmesan cheese.

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