for 4 person

Sauce

400 g	minced meat (beef)
1 tbsp	olive oil
1 tsp	white flour
1	onion, finely chopped
1	garlic clove, pressed
150 g	leek, thinly sliced
200 g	carrots, diced
150 g	celery, diced
1	red chilli, deseeded, finely chopped
2 tbsp	tomato puree
1 dl	red wine
1 tin	chopped tomatoes (small, approx. 240 g)
2 dl	meat bouillon
1 tbsp	oregano, finely chopped
	salt and pepper to taste

Spaghetti

400 g	spaghetti
	salted water, boiling

How it's done

Sauce

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.

Spaghetti

Cook the spaghetti in the salted water until al dente, drain and serve the with the sauce.

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