Ground Beef Tomato Sauce and Spagetti

For the sauce:

1. First, cut the vegetables into tiny cubes. Then heat the olive oil slightly and sauté the vegetables, take them out and put them to one side for a while. Now fry the minced meat and chop it up into small pieces with a wooden spoon.
2. Push the meat a little to the edge, because the tomato paste is coming and let it simmer a little. Now everything can be mixed with the chunky tomatoes. I will season it to taste before it comes to the plate. Of course, my oregano is from my garden. I dried it and rubbed my thyme as well. That is just mentioned next to.

spaghetti

1. Put a large saucepan with water to the boil and add plenty of salt. When the water is boiling, let the noodles fall in like a ring. The noodles then emerge on their own and sink into the boiling waters. Now I let the pasta (because I like it a little softer and it is easier to digest) cook for a good 8-9 minutes in the sparkling water. Drain them off, but leave some more cooking water in the pot.
2. The master chef would now say “ONLY do not frighten off cold”. We know exactly that, otherwise the starch is gone. And the sauce slips off into the plate. Pasta plate) exactly. Let the wonderful (for me wonderful) sauce slide over it – slice a few shavings of Parmesan over it and think of Italy. So, that would be my sauce now, as I said, everyone has their own taste and ideas, and so on. so I think I’ve done well, thank you
3. The rest of what was left. Yes we’ll eat it tomorrow :-))