Summary

Ingredients

• 500 g minced meat, mixed
• 2 onion (s), very finely chopped
• 2 tablespoon olive oil
• 2 tablespoon tomato paste
• 1 teaspoon, leveled paprika powder, noble sweet
• 1 can tomato (s), 850 ml
• 6 sprigs lemon thyme, fresh, alternatively dried
• 6 sprigs oregano, fresh, alternatively dried
• 2 clove (s) garlic, finely chopped
• 1 teaspoon, leveled sea salt
• Pepper, colored, freshly ground
• 500 g spahetti

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Instructions

1. Heat oil in a large pan. Sauté the onions and garlic until light yellow. Add the minced meat and stir-fry until crumbly. Season well with salt, pepper and paprika. Add tomato paste and canned tomatoes, mash tomatoes a little with a fork and simmer uncovered for approx. 30 minutes. Pluck the herbs from the stalks, roughly chop and stir in. If possible, always use fresh herbs and add them at the very end, so the aromas are nicely preserved.
2. Cook the spaghetti in plenty of salted water until al dente and serve with the sauce.
3. We love a nice fresh leaf salad with it.