Pasta with Eleni sauce

Ingredients for 4 servings:

• 300 g minced meat
• 1 can of tomatoes, peeled
• 1 large onion(s), diced
• 1 carrot(s)
• 1 piece(s) celeriac
• 6 cloves garlic
• 2 tbsp basil (fresh), chopped
• 1 tbsp tomato paste
• 1 tsp sugar
• ½ lemon(s), the juice
• salt and pepper
• ⅛ olive oil
• nutmeg
• Tabasco

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sugo sauce

Fry the diced onions slowly (so the flavor develops fully!). Sprinkle in the sugar and fry until golden brown. Add the minced meat and fry until golden brown (golden brown = important! Flavors develop!). Cut the celery and carrots into large pieces and add them. Remove the pot from the heat and add the tomato paste (the pot must be removed from the heat, otherwise the tomato paste can become bitter!). Add the lemon juice, salt, pepper, and Tabasco. Drain the tomatoes and add the tomato juice. Add enough water to cover everything. Cover and bake in the oven at 160°C for 1.5 hours. Remove the carrots and celery, blend them with a blender, and return them to the oven. This will make the sauce creamy! Finish seasoning: Stir in the chopped garlic, basil, and roughly chopped tomatoes, and return to the oven for another 30 minutes. Serve with spaghetti or with more Tabasco as a “rabiata.” Many people think that tomatoes already have enough acid and that tomato juice is therefore unnecessary… try it… it tastes like you’re on vacation!