Ingredients

  • 500 g ground beef
  • 1 big carrot
  • 1 big brown onion
  • 1 1/2 L passed
  • 3/4 cup red wine
  • 2 tablespoons of olive oil
  • 3 teaspoons salt and pepper to taste *
  • 3 teaspoons mixed herbs
  • 100g Parmesan

Method

  • STEP 1 oil [19459006heat] in a deep pot on average. Finely grate carrot and onion, then add to the pot and cook until softened and lightly browned.
  • STEP 2 Add chopped break with fork and bake until golden brown. Add salt and pepper to season. Add the red wine and cook until reduced and evaporate the alcohol.
  • STEP 3 Add the tomato puree and a small amount of water to rinse the bottles, then add mixed herbs and salt and pepper. Stir to combine.
  • Step 4 Bring to a boil, then lower the heat to simmer over medium heat and cook for 60-90 minutes. Stir regularly to reduce liquid and sauce thickens in consistency. Season with salt if needed.
  • STEP 5 Meanwhile, cook the spaghetti, then drain well and return to pot. Add a couple of tablespoons of sauce and stir through. Serve in bowls and top generously with sauce and parmesan cheese. Be happy!!

Notes

crusty bread is recommended to collect the sauce from the pot at the end of the meal.