Ingredients 2 medium onions, peeled and chopped 1 tablespoon of olive oil 1 garlic clove, peeled and crushed 500 g of lean minced meat 90g mushrooms, sliced 1 teaspoon dried oregano or mixed herbs 400g canned tomatoes or chopped tomatoes 300 ml of hot meat broth 1 tablespoon of ketchup or tomato puree 1 tablespoon Worcestershire sauce salt and ground black pepper 350 g of spaghetti
Preparation Place the onion and oil in a large frying pan and fry over fairly high heat for 3-4 minutes. Add the chopped garlic and sauté until both are golden. Add the mushrooms and herbs, and cook for a couple more minutes. Add the tomatoes, beef broth, ketchup or tomato puree, Worcestershire sauce, and spices and seasonings. Bring to a boil, then reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Meanwhile, cook the spaghetti in a large pot of boiling salted water, according to the package instructions. Drain well, rinse under hot water, return to the pan, and add a drizzle of olive oil, if desired, then stir in the meat sauce. Serve in warm bowls and sprinkle with rounded Parmesan cheese.
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