Spaghetti Bolognese Gran Gusto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g round beef
- 6 tomato (s)
- 2 onions)
- 1 bulb garlic
- 1 tube tomato paste
- 50 ml olive oil
- 2 teaspoons oregano
- salt and pepper
- some sugar
- 500 g spahetti
- Parmesan
Print Recipe
Pin Recipe Instructions
- Cut the onions into slices, place in a pan, season with salt and stew in oil until translucent. Remove the tomatoes from the stalk and cut into slices. Add to the onions. Stir once and then place a plate over it so that the entire contents of the pan are hidden under the plate, and let simmer for about 15 minutes over low heat.
- Put the ground beef in a second pan and fry without adding any fat. Press apart with a fork until the entire mince has turned into small brown globules or lumps.
- When the onions and tomatoes are simmered to a soft mass, add the ground beef and 4 - 5 unpeeled cloves of garlic.
- Now put the spaghetti in water with salt and a good dash of olive oil.
- Then add the contents of the tube of tomato paste to the pan and approx. 0.2 liters of water as required.
- Let the water boil down and stir every now and then. Top up with a good portion of olive oil. Bring to the boil again and add a little water so that the sauce doesn`t become too firm.
- Then add plenty of oregano, salt well and a little pepper. Finally, a pinch of sugar and, if necessary, some chopped garlic.
- Try the spaghetti and drain the water when it is firm to the bite.
- Place the spaghetti and the pan with the sauce on the table and serve with grated Parmesan cheese. A strong Italian red wine, e.g., an Amerone.
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