Summary

Ingredients

• 400 g minced beef
• 2 tablespoon olive oil
• 2 onions)
• 3 clove (s) garlic
• 2 carrot (s)
• 2 teaspoon vegetable stock, instant, ideally homemade
• 200 ml water
• 200 ml wine, red, strong
• 1 packet tomato (s), puree (from the tetrapak)
• 10 g porcini mushrooms, dried
• 2 chilli pepper (s), red, dried
• some rosemary, thyme and oregano, dried
• 1 tablespoon balsamic vinegar, old
• salt and pepper
• 2 tablespoon tomato paste

Print Recipe Pin Recipe

Instructions

1. Finely dice the onions and garlic, heat the olive oil in a deep pan or saucepan and sauté the onions and garlic. Add the minced beef and the finely chopped carrots (I do this in the moulinette, it goes quickly) and sauté briefly, the minced meat should become crumbly. Deglaze with red wine, add the stock powder, water, tomato puree, herbs, crumbled porcini mushrooms and chili peppers and simmer gently for about half an hour over a low heat. Finally add the tomato paste and season the sauce with salt, pepper and balsamic vinegar. Bring to the boil again briefly and serve.
2. We like the spaghetti drizzled with truffle oil and a lot of parmesan on top!