Meat sauce with spaghetti

Ingredients for 3 servings:

• 1 onion(s)
• 1 large carrot(s)
• 750 g tomatoes
• 1 stalk(s) Celery
• 350 g lean beef
• 3 tbsp olive oil
• 3 garlic cloves
• 2 tbsp tomato paste
• 150 ml red wine or vegetable stock
• Salt and pepper from the mill
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp rosemary needles
• 400g spaghetti
• salt water

Instructions

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

Peel the onion and carrot, wash and trim the celery, and dice everything very finely. Remove the stems from the tomatoes, briefly blanch them, peel them, halve them, and remove the seeds. Dice the flesh (outside of the summer months, I use canned tomatoes). Cut the meat into very small cubes. Heat the oil and lightly brown the meat over medium heat for 7-10 minutes. Peel and dice the garlic and add it. Add the onions, carrots, and celery, and simmer for 5 minutes. Stir in the tomato paste and wine and let it almost reduce. Then add the tomatoes and simmer uncovered for 10 minutes. Season with salt, pepper, and herbs, then simmer covered for 15-20 minutes. Cook the pasta in salted water as usual. Drain, set aside, and serve with the sauce on plates.