Spaghetti Bolognese Italiano

Ingredients for 6 servings:

• 500 g minced meat, half and half (or 400 g pork loin, in one piece)
• 1 onion(s)
• 2 cloves garlic
• 1 small can of tomatoes, peeled
• 2 pts. Tomato(s), pureed
• 4 stalks of basil
• 1 tsp salt
• 1 pepperoncini
• pepper
• 2 tbsp olive oil
• 1,200 g pasta (spaghetti)
• Parmesan, freshly grated
• Paprika powder, sweet

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Can be converted into tomato sauce!

Dice the onion. Heat olive oil in a pan, fry the onions and minced meat until the mince is crumbly. Add the peeled tomatoes, chop them slightly, and simmer on low heat for 10 minutes. Add the passata, wash the basil, and add it whole (with the stems) to the sauce. Crush the garlic. Season with salt, crumbled peperoncini, pepper, and paprika. Simmer for 1 hour. Cook the spaghetti al dente. Serve with Bolognese sauce and Parmesan cheese. If there is any leftover sauce, eat it the next day or freeze it. This recipe can also be adapted to make tomato sauce. Instead of minced meat, fry 400g of pork loin whole with the onions. Cook the rest as described above. Then simmer for about 1.5 to 2 hours until the meat is cooked through. The tomato sauce gives the meat a delicious flavor. Eat the meat with the pasta.