Spaghetti with minced meat sauce

Ingredients for 4 servings:

• 500 g spaghetti or fusili, etc.
• 500 g minced meat (beef, pork, mixed or lamb)
• 2 cans of tomatoes
• 2 m.-sized onion(s)
• 4 cloves garlic
• 1 pinch of garam masala
• 1 cup of sweet cream
• pepper
• Salt
• 1 pinch(s) of sugar
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

simply sophisticated, expandable as desired

Chop the two onions into fairly small pieces, finely slice or dice the garlic according to taste, mix everything together and put it in a small bowl. Put a pan on the stove and fry the minced meat over high heat for about 6-8 minutes. Just before the end of the cooking time, add 1/3 of the onion/garlic mixture to the pan and let it become translucent. Season with salt and pepper and set aside. Now open the cans of tomatoes. Place a saucepan on the stove and sauté the remaining onion/garlic mixture over medium heat with a little oil until translucent. Now add the contents of the cans of tomatoes to the pan and place one of the cans filled with tap water on top. Season with salt, pepper, a pinch of sugar and a dash of garam masala. Let it simmer for about 15-20 minutes. In the meantime, bring another pot of salted water to the boil for the pasta. If desired, you can also add a little vegetable stock (without MSG if possible) and bring the water to a boil. Then cook the pasta according to the package instructions. After about 15-20 minutes, the sauce should have reduced enough that you can now add about half a cup of the cream, or the whole cup if you like. Let the sauce simmer for another 10 minutes, then season to taste. Then add the minced meat and turn down the heat. Drain the pasta in a colander, add a knob of butter and, if you like, add the pasta directly to the pot with the sauce, or onto a plate with the sauce on top. Serve with grated Parmesan cheese and a glass of dry red wine.