Spaghetti Bolognese Gran Gusto

Ingredients for 4 servings:

• 500 g minced beef
• 6 tomatoes
• 2 onions
• 1 bulb(s) garlic
• 1 tube(s) Tomato paste
• 200 ml water, if necessary, maybe a little more
• 50 ml olive oil
• 2 tsp oregano
• salt and pepper
• some sugar
• 500g spaghetti
• Parmesan
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Slice the onions, add them to a pan, season with salt, and sauté in oil until translucent. Remove the stems from the tomatoes and slice them. Add them to the onions. Stir once, then place a plate over the top so that the entire contents of the pan are hidden beneath the plate. Simmer for about 15 minutes over low heat. Add the ground beef to a second pan and fry without adding any fat. Break it up with a fork until the ground beef has turned into small brown balls or lumps. When the onions and tomatoes have softened, add the ground beef and 4-5 unpeeled garlic cloves. Now cook the spaghetti in water with salt and a good dash of olive oil. Then add the contents of the tube of tomato paste to the pan, along with about 200 ml of water if needed. Bring the water to a boil, stirring occasionally. Top up with a good portion of olive oil. Bring back to a boil and add a little water to prevent the sauce from becoming too thick. Then add plenty of oregano, salt, and a pinch of pepper. Finally, stir in a pinch of sugar and, if desired, some more chopped garlic. Taste the spaghetti and drain the water when it’s al dente. Serve the spaghetti and the sauce in the pan with grated Parmesan cheese. Serve with a full-bodied Italian red wine, such as Amarone.