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Spaghetti Captain Leon

updated

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Ingredients for 6 servings:

  • 3 onions
  • 5 cloves garlic
  • ½ pack of frozen herbs (8 herbs)
  • 1 thick bell pepper(s)
  • 1 tsp, heaped wild garlic
  • 1,000 g minced beef
  • 1 cube of instant soup seasoning
  • 4 tbsp rapeseed oil
  • 4 tbsp olive oil
  • 4 pinches of pepper
  • 2 tbsp salt
  • 1 kg tomatoes, pureed
  • 800g spaghetti

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spaghetti with homemade minced meat sauce

Blend the onions, garlic, herbs, paprika, wild garlic, all peeled or trimmed, and the stock cube until finely chopped. Heat the rapeseed oil in a pan, brown the ground beef, and season with pepper. Stir in the mixture and simmer, stirring constantly. Reduce the heat to low, stir in the passata, and bring to a boil. Turn off the heat and let stand for 15 minutes. Add the spaghetti to a pot of boiling water, salt, and olive oil, and cook for 10 minutes, stirring constantly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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