Description
Ingredients
| 1 | Onion(s) |
| 1 clove/s | garlic |
| 1 | Carrot(s) |
| 500 g | Minced beef or tartare |
| Salt and pepper | |
| 200 ml | Vegetable stock (instant) |
| 70 g | Tomato paste |
| 1 TSP | oregano |
| 400 g | Tomatoes, chunky, with herbs, e.g. from the tetra pack |
| 2 TABLESPOONS | tomato ketchup |
| 500 g | Spaghetti |
Preparation
Peel and finely dice the onion, garlic and carrot.
Place the mince in the pan, heat slowly and fry in its own fat while stirring. Season with salt and pepper. Add the onions, garlic and carrots and fry briefly. Deglaze with the stock. Then stir in the tomato purée, oregano, chopped tomatoes and tomato ketchup. Simmer for about 40 minutes.
Cook the spaghetti in salted water until al dente. Drain through a sieve, rinse with cold water and serve with the sauce.
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