INGREDIENTS
- 500 g minced beef, single ground
- 4–5 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium carrot, finely chopped
- 1 tbsp tomato paste
- 1 can peeled tomatoes in juice
- 1 ½ cups hot beef stock or water
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 ½ packs spaghetti
- Parmesan cheese, to serve
EQUIPMENT
- Large saucepan
- Wooden spoon or spatula
- Knife and cutting board
- Colander
- Cheese grater
METHOD
- Heat the olive oil in a large saucepan and brown the minced beef for about 6 minutes over high heat without stirring too often — it should sear, not boil.
- Reduce the heat to medium and make a small well in the center. Add a drizzle of olive oil and sauté the onion, garlic, and carrot.
- Cook the vegetables for 5 minutes until soft and translucent, without browning.
- Stir, then add the tomato paste and cook for 2 minutes to deepen the flavor.
- Deglaze the pan with a splash of wine (optional) and allow the alcohol to evaporate completely.
- Crush the peeled tomatoes by hand or with a spoon and add them to the pan.
- Pour in the hot stock or water. Once it starts to boil, reduce to medium-low heat, cover, and let it simmer gently for about 45 minutes.
- Toward the end of cooking, season with salt and pepper, cover again, and simmer for another 10 minutes until the sauce thickens and the beef is tender.
- Serve over hot spaghetti with plenty of grated Parmesan.
NOTES
For deeper flavor, add a cinnamon stick or a pinch of nutmeg to the sauce while simmering.
