Spaghetti with Minced Meat Sauce

Pasta dishes are just always delicious!

Rinse, clean and chop the carrot, onion, garlic, celery and parsley stalks. In a not too large, rather wide saucepan, melt the butter. When it foams up, pour in the vegetables and sauté a little.

When the whole thing just starts to roast, add the minced meat and break it up with a wooden spoon so that it crumbles and fries in small pieces – be careful, it must not start to draw water and make, because then it will be tough! But so that this does not happen, the cooking pot must be wide, that is, have a large bottom surface.

Extinguish with red wine and demit the drippings accumulated on the bottom of the pot.

Add the tomatoes at the beginning without the juice and mash them with a wooden spoon. Chop the parsley leaves and add them with the spices. Boil briefly, then turn down the heat, put the lid on the saucepan and simmer the ragout very gently for about 1 hour.

Stir from time to time and check if there is still enough liquid – keep adding more (with the juice of the tomatoes or the roasting liquid). Season to taste.

Just before the end of the cooking time, cook the spaghetti in salted water until crisp, drain and pour into a warmed bowl while still wet and steaming. Pour the ragout over it, serve it and turn it to the other side only at the table.

Serve with the Parmesan cheese.

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