Classic Minced Meat Sugo

Put the mince in the cold frying pan, drizzle with olive oil and now turn the stove top to the strongest setting. This will cause the meat to roast exceptionally gently, heating more and more from the bottom. Continue to roast, stirring, until it has lost its raw color and has become crumbly.

Finely chop the onion and sauté in the hot oil. Remove the skin from the carrot and shave it into fine strips on a vegetable slicer. Finely slice the celery stalks and finely dice the garlic.

Add everything to the frying pan and cook gently over a low heat. Finally, add the paradeis pulp and the peeled tomatoes with their juice. Season everything with salt, pepper and oregano. Simmer quietly without a lid on a low fire for at least half an hour, or even longer if possible. However, nothing must be allowed to set. If necessary, add a dash of wine or clear soup, but do not let the sauce become liquid. Finally, remove the sauce from the heat and add the chopped parsley and cheese.

Arrange the freshly cooked spaghetti on hot plates, put a thick dab of minced meat sauce on top of each. In addition, place butter and freshly grated cheese on the table, so that each guest can choose from it as a condiment.

is – and: if it is warmed up again. Therefore, feel free to cook a whole mass of it, a double unit about! Shall

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