Spaghetti Bolognese with fresh tomatoes

Ingredients for 6 servings:

• 2 ½ kg beefsteak tomatoes
• 1 kg minced meat, half and half
• 4 m.-sized onion(s)
• 4 cloves garlic
• 500g spaghetti
• 100 g Parmesan
• 1 dash of olive oil
• 2 tsp, heaped salt
• 2 tsp, heaped paprika powder, hot
• 1 tsp, heaped black pepper, freshly ground
• 1 tsp, leveled curry powder
• 1 pinch(s) of cayenne pepper
• basil
• Water

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Italian recipe

Peel the tomatoes and remove the stems. Chop the onions and tomatoes and place them in a large pot. Cook uncovered on a fairly high heat (level 7.5 of 10) until reduced in volume. It is best to place a splatter guard over the pot. Stir occasionally and be careful not to burn. After about half an hour, when the tomatoes and onions are well reduced, add 250 ml of water and continue to simmer until the vegetables are almost completely cooked. Finely dice the garlic. After about another half hour, add half a liter of water, the garlic, and 1 teaspoon of salt to the tomatoes, cover, and continue to simmer on a low heat (level 2 of 10) for at least another hour, stirring occasionally. Brown the minced meat in a pan. Shortly before the end of the cooking time, combine with 1 teaspoon of salt, the paprika, the pepper, the curry powder, and the cayenne pepper. Finely chop the basil, grate the Parmesan cheese, and cook the spaghetti. After the sauce has simmered for about 2 hours (it should now have a creamy consistency), stir in the minced meat, olive oil, and basil. Serve the spaghetti with the sauce and sprinkle with some Parmesan cheese. We also use this sauce for lasagna and other casseroles. Tip: We occasionally refine the sauce with fresh habanero peppers, omitting the cayenne pepper.