Asciutta pasta

Ingredients for 6 servings:

• 1 carrot(s) (100 g)
• 1 onion(s) (100 g)
• 4 tbsp olive oil
• 1 clove(s) garlic, finely chopped
• 2 tbsp parsley, chopped
• 250 g minced meat, mixed
• 1 large can of tomatoes, peeled and chopped
• ⅛ liter broth
• 3 tbsp tomato paste, triple concentrated
• salt and pepper
• Oregano, dried
• 500 g pasta
• Water (salt water)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and finely chop the onion, and sauté in olive oil until translucent. Peel and finely dice the carrot, then add it along with the garlic and sauté for about 3 minutes. Add the parsley and fry briefly. Add the minced meat and fry for about 5 minutes. Pour in the tomatoes and stock. Stir in the tomato paste, season with salt, pepper, and oregano, and simmer over low heat with the lid slightly ajar for about 1 hour, stirring frequently. Cook the pasta in salted water. Here, this sauce is mainly eaten with spaghetti. In Italy, however, it is eaten with pappardelle or tagliatelle (wide or narrow ribbon pasta), as these absorb the sauce better.