Summary

Ingredients

• 2 ½ kg beefsteak tomato (s)
• 1 kg minced meat, half and half
• 4 medium onion (s)
• 4 cloves garlic
• 500 g spahetti
• 100 g parmesan cheese
• 1 dash olive oil
• 2 teaspoons, heaped salt
• 2 teaspoons, heaped paprika, hot pink
• 1 teaspoon, heaped black pepper, freshly ground
• 1 teaspoon, leveled curry powder
• 1 pinch (s) cayenne pepper
• basil
• water

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Instructions

1. Peel the tomatoes and remove the stalks. Chop the onions and tomatoes and place in a large saucepan. Cook on a fairly high level (level 7.5 out of 10 levels) in an open saucepan and reduce. It is best to put a splash guard on the pot. Stir occasionally and be careful not to burn anything.
2. After about half an hour, when the tomatoes and onions are well reduced, fill up with 250 ml of water and continue to simmer until the vegetables are almost completely overcooked.
3. Cut the garlic into fine cubes. After about another half hour, add half a liter of water, the garlic and 1 teaspoon of salt to the tomatoes and continue to simmer covered for at least an hour on a low level (level 2 of 10). Stir every now and then.
4. Sear the minced meat in a pan. Just before the end of the roasting time, mix with 1 teaspoon salt, paprika, pepper, curry and cayenne pepper.
5. Finely chop the basil, grate the parmesan and cook the spaghetti.
6. After the sauce has cooked for about 2 hours (it should now have a creamy consistency) stir in the minced meat, olive oil and basil.
7. Serve the spaghetti with the sauce and sprinkle some parmesan on top.
8. We also use this sauce for lasagne and other casseroles.
9. Tip:
10. We refine the sauce every now and then with fresh habaneros and omit the cayenne pepper.