Pasta Asciutta La Eleni

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g minced meat
  • 1 can tomato (s), peeled
  • 1 large onion (s), diced
  • 1 carrot (s)
  • 1 piece (s) celeriac
  • 6 cloves garlic
  • 2 tablespoon basil, (fresh), chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 0.5 ½ lemon (s), add the juice
  • salt and pepper
  • ⅛ olive oil
  • nutmeg
  • Tabasco
Pasta Asciutta La Eleni
Pasta Asciutta La Eleni

Instructions

  1. Fry the onion cubes slowly (this is how the aroma develops!). Sprinkle with sugar and toast.
  2. Add minced meat and fry until golden brown (golden brown = important! Flavors arise!).
  3. Cut the celery and carrots into large pieces and add. Remove the pot from the heat - add the tomato paste - (the pot must be removed from the stove, otherwise the tomato paste may become bitter!).
  4. Add lemon juice, salt, pepper, Tabasco.
  5. Drain the tomatoes, add the tomato juice. Put in enough water to cover everything. Close with the lid and place in the tube at 160 ° for 1.5 hours.
  6. Now take out the carrots and celery, mix them up with a blender and give them back again. This makes the sauce creamy!
  7. Now finish seasoning: chopped garlic, stir in basil and coarsely chopped tomatoes and put in the oven again for 1/2 hour.
  8. Serve with spaghetti or with more Tabasco as Rabiata.
  9. Many think that the tomatoes already have enough acidity and consequently the tomato juice is superfluous . try it .. tastes like on vacation!

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