John Myers
Ingredients for 4 servings:
- 500 g minced meat, mixed
- ½ cup water
- 2 tbsp sauce (gravy), from the tube
- 1 tbsp tomato paste
- Salt
- pepper
- herbal salt
- Paprika powder
- 1 clove(s) garlic
- Thyme
- broth
- some spice(s) (kirmizi biber), Turkish, alternatively chili powder, dried
- 1 pack of tomato puree
- cream
- 500 g pasta (spaghetti)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the spaghetti in salted water according to the instructions. Brown the ground meat without fat. While frying, add 1 clove of garlic. Stir frequently and break up the meat with a wooden spoon. When the liquid from the meat has evaporated, reduce the heat and continue frying the meat slowly. Shortly before the end of frying, season the meat with all the spices, do not stir, and let the spices absorb a little. Now deglaze with the water so that the ground meat is just covered. Add the tomato paste and the meat juices and stir in. Add the packet of tomato puree and season with the spices to taste. Simmer for 5 minutes and season again with cream. The sauce should have a pleasant spiciness. Serve the spaghetti with the sauce and cheese. Note: I always add broth to the spaghetti water; it makes it taste more flavorful.
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