Components
300-500 g of fresh beef meat (can be used as a stew), large tomato puree (concentrate) or 0.5 kg of fresh tomatoes, four large onions (about 07-1 kg), beef or poultry broth, a large bunch of green parsley, canned peas with cans )400 g), spaghetti pasta (thickness and length as desired), oil, wheat flour to thicken the sauce (3 tablespoons), spices, basil, oregano, salt, hot pepper (dried habanero or chili), sugar.
Preparation of spaghetti sauce
Heat the oil in a frying pan and put the chopped meat in the pan, add the basil oregano (don't add salt). Fry the meat until the water evaporates and the meat is left with only oil.
Heat the oil in the second frying pan and put the diced onions into the pan, add some salt and spices. Fry until the onions are translucent and slightly golden (not burnt)
To the previously prepared broth, add tomato puree (concentrate) or canned tomatoes, or freshly cut into small cubes. I prefer tomato paste because it has a very intense flavor. We also add pre-fried meat and fried onion. Season to taste with salt, basil, oregano and a little sugar if the puree was too sour. Cook until the meat becomes soft.
To the previously prepared broth, add tomato puree (concentrate) or canned tomatoes, or freshly cut into small cubes. I prefer tomato paste because it has a very intense flavor. We also add pre-fried meat and fried onion. Season to taste with salt, basil, oregano and a little sugar if the puree was too sour. Cook until the meat becomes soft.
We serve with "Al dente" cooked spaghetti, but it can be any type of pasta, such as ribbons.
Enjoy your meal
Photo: Panasonic Lumix FZ82, December 2020, Silesia
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all photos and video were taken by me and are my property
