Summary

Ingredients

• 400 g spahetti
• 500 g minced beef
• 2 onions)
• 2 cloves garlic)
• 1 large can (s) tomato (s), peeled
• 1 small Can / s tomato paste
• 2 teaspoons sugar
• salt and pepper
• Paprika powder, noble sweet
• Paprika powder, hot
• 3 tablespoon olive oil

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Instructions

1. Chop the onions and garlic into small pieces. Put two tablespoons of olive oil in a sufficiently large saucepan and heat. Put onions and garlic in the saucepan and fry until translucent. Add the minced beef, stir-fry until brown and crumbly. Add the tomato paste and toast briefly, then cut the peeled tomatoes in the can a few times and add their juice. Bring to the boil and stir occasionally
2. Let simmer gently for at least 15 minutes. Season to taste with salt, pepper, sugar and the two types of paprika.
3. While the sauce is boiling, I heat the water for the noodles. Add plenty of salt and a tablespoon of olive oil to the cooking water. I cook the pasta according to the time indicated on the packaging, but try it beforehand so that it stays “al dente”.