Sufficiency:
6 people
Ingredients:
400 g of spaghetti
700 g ground beef
700 ml thick tomato puree
700 ml of water
1 red onion
70 g of celery
70 g of carrot
8 tablespoons of extra virgin olive oil
100 ml of red wine
Salt
Black pepper
2 teaspoons of Italian seasoning mix
1/2 dl chopped parsley
Instructions:
- Bring a large pot of salted water to boil for the pasta. Cook the pasta according to the instructions on the package.
- Chop the red onion, celery and carrot.
- Heat the oil in a large frying pan over medium heat. Add the red onion, celery and carrot and cook for about 10 minutes or until soft.
- Add the ground beef to the frying pan and fry until cooked. Break the beef into smaller pieces while frying.
- Pour the red wine into the frying pan and let it boil for about 2 minutes until it has evaporated.
- Add the tomato puree and water to the frying pan.
- Season with salt, black pepper and Italian seasoning. Mix well.
- Let the sauce simmer over medium heat for about 30 minutes or until it has thickened slightly. Stir occasionally.
- Drain the pasta and add it to the sauce. Mix well.
