Summary

Ingredients

• 300 g spahetti
• 1 teaspoon garlic
• 500 g minced meat, half and half
• 500 ml tomato (s), passed
• 3 teaspoons, heaped spice mix (bruschetta)
• 5 teaspoons, heaped herbs Provence
• 2 teaspoons marjoram
• 1 ½ teaspoon, heaped chilli flakes
• 2 teaspoon, heaped spice mix (aglio, olio e peperoncino)
• Paprika powder, hot
• 2 teaspoons parsley, frozen
• 3 teaspoon, heaped basil
• salt and pepper

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Instructions

1. Add the amount of water for the pasta indicated on the package and cook the pasta according to the instructions on the package while preparing the sauce.
2. Then put some olive oil in a large, non-stick pan for frying and let it get hot. Then sauté the garlic in it. Now the minced meat is added and cooked, then salt and pepper to taste. Now add the tomato paste (if you prefer it more liquid, take 2 packs) and reduce the temperature and only let it simmer slightly, otherwise it can splash a lot. After 2-3 minutes simmer, add the specified spices except for parsley and basil. Since the chilli flakes are already slightly spicy, just add the paprika powder to taste. I take about 3 good teaspoons, that gives a fine sharpness.
3. Just before serving, add the parsley and basil and season with salt and pepper.