Servings: 4 | Time: 1 hour and 20 minutes
- 500 gr ground beef, passed once by the meat grinder
- 4-5 tbsp olive oil
- 1 medium onion, finely chopped
- 2 crushed cloves of garlic
- 1 medium carrot, finely chopped
- 1 tbsp tomato paste
- 1 pack of tomatoes whole peeled in own juice
- 1 ½ cup hot meat broth or water
- 1 bay leaf
- freshly ground pepper
- 1 ½ pack of spaghetti or any other pasta
- grated parmesan
STEP 1 | Heat olive oil in a pot and cook the ground beef for 6 minutes on high heat. Do not keep stirring the meat, because it must not begin to boil in its own fluids.
STEP 2 | Lower the heat from high to medium and open the centre of the ground beef with a spoon as if making a large hole in the centre. Pour a tablespoon of olive oil and add the chopped onion, the crushed garlic and the grated carrot.
STEP 3 | Sauté the vegetables for about 5 minutes on medium heat until they are soft and shiny.
STEP 4 | Mix and add the paste. Let it cook for 2 minutes on medium heat.
STEP 5 | Then, increase the heat from medium to high and extinguish the mixture with the wine. Let the alcohol evaporate completely.
STEP 6 | Melt the peeled tomatoes either by pressing with your hands or with a spoon, and add them to the ground beef.
STEP 7 | Add the water or the hot broth and once it boils, reduce the heat from high to medium and cover the pot with a lid.
STEP 8 | Simmer the mince sauce over low to medium heat for about 45 minutes.
STEP 9 | At the end of boiling, add salt and pepper. Cover again and simmer for about 10 minutes until the mince sauce has mellowed, set properly and is very tender and soft.
STEP 10 | Serve with spaghetti and grated parmesan.