Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Fry the meat in the oil for approx. 2 mins., dust with flour and remove. Sauté the onion, garlic, leek, carrots, celery and chili in the same pan for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the wine and reduce completely. Add the tomatoes, the meat and stock, bring to the boil, then simmer for sauce approx. 30 mins.
Add the oregano before serving, season.
Cook the spaghetti in the salted water until al dente, drain and serve the with the sauce.
|Serve with:||Grated parmesan.|
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