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.
Ingredients
Print Recipe
Pin Recipe