Spaghetti à la Vernazza

Ingredients for 4 servings:

• 500g spaghetti
• 1 onion(s)
• 4 garlic cloves
• 50 ml olive oil
• 600 g minced beef
• 200 g carrot(s)
• 2 m.-large zucchini
• 2 cans of chopped tomatoes, 400 g each
• 250 ml red wine, slightly sweet
• 1 large bell pepper(s), green
• 1 large bell pepper(s), yellow
• salt and pepper
• Herbs, Italian
• 1 tbsp sugar, to taste
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

fruity fresh

Finely chop the onion, garlic, and carrots. Finely dice the zucchini and bell peppers. Add the olive oil to a pan and sauté the onions and garlic. Now add the minced meat and fry evenly until it has a uniform gray color. Add the chopped carrots and zucchini. After 5 minutes, deglaze everything with wine and let the alcohol simmer off. Add the tomatoes and season the sauce with salt, pepper, and herbs. If desired, add a tablespoon of sugar! Now simmer everything on low heat for 15 minutes. After 15 minutes, add the bell peppers and let the sauce simmer for another 10 minutes. While the sauce is preparing, cook the spaghetti according to the package instructions and serve it with the sauce and Parmesan cheese.