for 4 people

Sauce

1 tbsp	olive oil
600 g	minced meat (beef)
½ tsp	salt
a little	pepper
1 ½ tsp	white flour
1	onion, finely chopped
1	garlic clove, pressed
200 g	carrots, diced
100 g	leek, thinly sliced
100 g	celery, diced
2 tbsp	tomato puree
2 dl	red wine
1 tin	chopped tomatoes (small, approx. 240 g)
3 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

Heat the oil in a cooking pot. Brown the meat in batches for approx. 2 mins. each, season, dust with flour, remove. Add the onion to the same pan along with all the other ingredients up to and including the celery, sauté for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the wine and reduce completely. Add the tomatoes, pour in the stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and braise for approx. 45 mins. Add the oregano, season.

Spaghetti

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

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