Asciutta pasta

Ingredients for 3 servings:

• 1 large onion(s)
• 1 bunch of soup vegetables
• 1 tbsp oil
• ½ kg minced meat (half and half)
• ½ liter of water
• 1 cube of meat broth
• 3 tomatoes
• 6 tbsp tomato paste
• Parsley
• 1 tsp marjoram
• 1 tsp basil
• ½ tsp oregano
• Thyme
• Garlic
• Lemon juice, possibly grated Parmesan
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and finely dice the onion. Wash, trim, and finely grate the soup vegetables. Heat the oil in a pan and sauté the onion until translucent. Add the minced meat and fry briefly. Stir in the finely grated soup vegetables and fry for a while longer. Pour in the water, bring to a boil, and crumble in the stock cubes. Blanch, peel, chop, and add the tomatoes. Stir in the tomato paste. Finely chop the parsley stalks and add to the sauce along with the marjoram, basil, oregano, and a little thyme. Crush 5-6 garlic cloves, stir in, and cover. Simmer for at least 30 minutes. (In Italy, such sauces are often simmered for several hours!) Season to taste with garlic, salt, pepper, lemon juice, and the chopped parsley leaves. Serve over spaghetti. Serve with fresh leaf salad, for example. Sometimes only ground beef is used for this spaghetti sauce. Tip: Use a little more oil and make sure the minced meat doesn’t get too dry when frying.