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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Very aromatic herbal and meaty souce served with spaghetti Ingredients:
1 tablespoon oil |
1 big onion, chopped |
300 g ground pork |
200 g ground beef |
2 garlic cloves, chopped |
1 big carrot, grated (small strips) |
100 ml semi-dry red wine |
1 teaspoon flat salt |
1 teaspoon oregano |
1 1/2 tablespoons dried basil |
1 1/2 tablespoons dried thyme |
2 stalks celery, chopped |
100 ml broth |
2 tablespoons tomato paste |
400 g tomatoes, cruched |
350 g spaghetti |
20 g parmesan cheese |
Directions:
1. 1. Fry onion with oil for 3 minute.
2. 2. Add beef, pork and garlic - fry for 30 minute.
3. 3. Add carrot and wine - cover and stew for 10 minute.
4. 4. Uncover and let the wine evaporate. Add salt, oregano, basil, thyme and 3/4 celery - mix all up and cook for 2 minute.
5. 5. Add the broth and tomato past - mix and cook for 2 minute.
6. 6. Add tomatoes - mix and cook for 10 minute.
7. 7. Add the rest of celery and mix it all up.
8. 8. Preprare spaghetti aldente - put a portion on the plate, then a portion of the sauce and grated parmesan on the top.
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