Pasta with beef and tomato sauce

Ingredients for 2 servings:

• 200 g pasta, e.g. spaghetti
• 1 onion(s)
• 1 clove(s) garlic
• 1 small chili pepper(s) or pepper
• 1 tbsp rosemary, chopped
• 1 carrot(s)
• 100 g celeriac
• 1 tbsp tomato paste
• 400 g tomatoes, from the can
• 1 tsp honey
• 300 g beef, for braising (e.g. roulades)
• 250 ml red wine
• e.g. salt and pepper
• 2 tbsp olive oil
• e.g. Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Chop the onion, garlic, and chili peppers or chili. Finely dice the celery and carrots. Cut the beef into strips. Heat 1 tablespoon of olive oil, sear the meat, and remove from the pan. Heat the remaining olive oil, sauté the onion, garlic, and chili, and add the vegetables. Add the tomato paste and rosemary, and fry briefly. Deglaze with red wine, reduce briefly, then add the canned tomatoes. Add the meat, along with any remaining cooking juices. Add a little salt, cover, and simmer for 90 minutes, then remove the lid and reduce a little further, if necessary. Add the honey and season with salt and pepper. Cook the pasta in salted water according to the package instructions, drain well, and serve with the sauce. Sprinkle with freshly grated or shaved Parmesan cheese, if desired. This recipe is for sauce lovers; for those who prefer less sauce, the quantity is sufficient for 3-4 servings.