John Myers
Ingredients for 4 servings:
- 400 g minced meat
- 1 large onion(s)
- 2 cloves garlic
- 2 medium-sized tomatoes, diced
- 40 g tomato paste
- 2 small gherkins (pickled gherkins)
- 2 small carrots
- Thyme
- herbs (pepperwort)
- basil
- Paprika powder, hot
- oregano
- rosemary
- Salt
- pepper
- some cream, to taste
- some oil for frying
- 500 g pasta, e.g. fusilli, tagliatelle, spaghetti
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
It doesn’t always have to be spaghetti Bolognese! My favorite childhood recipe.
Heat oil in a pot, add minced meat, and fry until cooked through. Reduce heat. Add onion and garlic, followed by tomato paste and tomatoes. Deglaze with a little water, if necessary. Gradually add all the other ingredients, including carrots and pickles. Close the lid and simmer over medium heat for about 20 minutes. In the meantime, cook the pasta. Finally, season to taste. The most important ingredients are oregano, thyme, and, of course, salt and pepper. Pepperwort is optional; the more spices you have, the better. Garnish with a little cream. Serve with the pasta. A salad with a vinegar and oil dressing goes very well with this. Tips for health-conscious cooking: Minced meat refers to mixed or ground beef. I’ve also tried it with tartare, which is lower in fat and still tastes quite good. The calorie information refers to mixed minced meat. You can, of course, also use whole-wheat pasta. The cream can be replaced with milk to taste.
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