Summary

Ingredients

• 500 g spahetti (e.. spelled spahetti)
• 800 g tomatoes, chunky
• 550 ml beef bouillon, instant
• 300 g round beef
• 2 carrot (s)
• 3 stalks celery
• 1 small onion (s)
• 2 teaspoons salt
• 60 g parmesan cheese
• 2 teaspoons herbs, Italian, dried
• 2 cloves garlic

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Instructions

1. Remove the fibers from the celery and wash. Peel the carrots and wash them too. Remove the peel from the onion and garlic cloves. Chop everything very finely.
2. Fry the minced meat in a large saucepan until crumbly, now add the vegetables and sauté briefly. Then add all the other ingredients. It is best to break the spaghetti once in the middle and add it as well.
3. Now cook the stew over a low heat for 15 to 20 minutes. You should put the lid on and stir frequently - especially shortly before the end of the cooking time.
4. Transfer to deep plates, decorate with parmesan and basil and enjoy.