Summary

Ingredients

• 400 g round beef, lean
• Rapeseed oil
• 1 medium onion (s)
• 2 cloves garlic
• 1 large carrot (s)
• Tomato paste, three times concentrated
• anchovy paste
• 4 cl port wine, darker
• 300 ml tomato sauce
• 200 ml beef broth
• 100 ml red wine, e.g., Merlot
• salt and pepper
• Paprika powder
• 1 tablespoon oregano, dried or fresh
• 2 teaspoons thyme, dried or fresh
• 2 teaspoon herbs, Italian
• 100 ml cream or milk
• 300 g pasta to taste (e.. spahetti or penne)

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Instructions

1. Cut the onion, garlic and carrot into small cubes, chop the fresh herbs.
2. Then fry the minced beef in a little oil, fry the diced vegetables, season well with salt, pepper and paprika powder.
3. Stir in as much tomato paste as you like to taste. Deglaze with tomato sauce, red wine, port wine and the stock. Season to taste with herbs, anchovy paste and spices and simmer for another 40 to 60 minutes over low heat. At the very end, add the cream or milk.
4. In the meantime, cook the pasta. Mix the pasta with the sauce and let it steep for another 5 minutes.
5. Serve the dish with freshly grated Parmesan cheese and a fresh green salad.