spaghetti bolognese

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 large onion(s)
• 4 garlic cloves
• ½ cup water
• 70 g tomato paste, double concentrated
• 2 cans tomatoes, chopped
• 2 tsp salt
• 1 tsp black pepper from the mill
• 1 tbsp sugar
• 1 tbsp oregano, shredded
• 1 tbsp basil, shredded
• 1 tsp marjoram, shredded
• 1 tsp rosemary, chopped
• olive oil
• 250g spaghetti
• e.g. mozzarella or parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Chop a large onion and peel four large cloves of garlic. Cover the bottom of a large pot with olive oil and heat. Add the chopped onion and two cloves of garlic, crushed with a garlic press, and sauté. Be careful not to let it overcook! Add half a cup of water when the onions are translucent and let it cook completely. Meanwhile, place the canned tomatoes in a large container, add the other two cloves of garlic, and all the herbs. Season with salt and pepper to taste, but don’t overdo it; you can add more seasoning later. Blend everything together until smooth. Once the water in the pot has evaporated, add the tomato paste and sauté briefly. Add the ground beef and fry everything, stirring, until lightly browned. Season with salt and pepper. Add the pureed tomatoes once the ground beef is cooked through, and add the sugar. Now reduce the heat (I use level 4 of 9 on the stovetop) and simmer for about half an hour, either uncovered or with the lid only half on. Season to taste and add sugar if too acidic, or more herbs, salt, and pepper as needed. When the sauce is almost at the desired consistency, boil the water for the spaghetti with enough salt and cook the spaghetti according to the package instructions. You can also turn off the heat if the sauce needs more time. Serve the sauce over the spaghetti and sprinkle with cheese, if desired.