Spicy Spaghetti Bolognese

Ingredients for 4 servings:

• 2 large cans of tomatoes (peeled tomatoes)
• 500 g minced beef
• 2 onions
• 3 cloves garlic
• 200 ml red wine
• some thyme stalks
• 1 bay leaf
• salt and pepper
• oregano
• basil, fresh
• Paprika powder, hot
• Spice mix (Harissa)
• 4 tbsp olive oil
• 750 g pasta (spaghetti)
• 100 g Parmesan

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

First, peel and dice the onions, then peel and finely chop the garlic. Heat 2 tablespoons of olive oil in a large pot. Sauté the onions. Add the garlic and finally brown the meat until crumbly. Season with pepper, salt, and paprika, to taste. After browning, deglaze with the red wine. When the red wine has almost completely evaporated, add the peeled tomatoes. Add the thyme sprigs, bay leaf, oregano, harissa, and the remaining 2 tablespoons of olive oil. Finely chop the basil and add it. Simmer for about 15 minutes, stirring occasionally. The sauce is best prepared the day before. Just before serving, remove the bay leaf and most of the thyme sprigs. Cook the spaghetti “al dente” according to the package instructions, adding a little salt and olive oil. Then grate the Parmesan cheese. The sauce can either be poured over the spaghetti immediately or served separately.