Summary

Ingredients

• 1 kg minced meat
• 2 large onions
• 2 teaspoons rosemary, ground
• 1 teaspoon spice (s) (Pul Biber)
• 2 kg tomato (s), happened
• 4 garlic clove (s)
• 8 tablespoon oregano, grated
• 2 tablespoon basil, rubbed
• 6 hot peppers, hot
• 6 tablespoon olive oil
• 1 tablespoon thyme
• 1 tablespoon salt
• 1 tablespoon chicken broth
• 1 tablespoon balsamic vinegar, red
• 2 tablespoon sugar

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Instructions

1. Finely chop the onions and sauté in olive oil. Add the minced meat, rosemary powder and pul biber and mix well.
2. When the minced meat is done, add the tomatoes. Bring to the boil and mix well with the garlic, oregano, basil, thyme, chicken stock and salt.
3. Chop up the hot peppers, preferably ready from the glass, and stir in as well. Finally add the balsamic vinegar and sugar.
4. If you like it a little hotter, you can add some liquid from the pepper glass.
5. Simmer the whole thing on a low flame for an hour and let it cool down.
6. Let the Bolognese stand cold for one night, as only then will the full taste develop and then bring it to the boil again briefly and enjoy the next day.
7. Cook the spaghetti al dente and you`re done.