600 g of spaghetti
2 medium onions, chopped
1 kg of ground beef (or pork or veal)
4 cloves of garlic
6 tablespoons of olive oil
1 medium carrot, chopped
1 handful of parsley and chives
2 sprigs of rosemary
2 tablets of beef broth
For the sauce
10 ripe tomatoes
1 tablespoon of salt
2 tablespoons of butter
600 g of spaghetti
2 medium onions, chopped
1 kg of ground beef (or pork or veal)
4 cloves of garlic
6 tablespoons of olive oil
1 medium carrot, chopped
1 handful of parsley and chives
2 sprigs of rosemary
2 tablets of beef broth
For the sauce
10 ripe tomatoes
1 tablespoon of salt
2 tablespoons of butter
Heat the olive oil in a large pan, then add the chopped onion, garlic, and carrot
Let it dour
Add the ground beef that has been seasoned with parsley, chives, and salt
Stir well
Gradually add the beef broth dissolved in 2 cups of water, stirring constantly
Cover the pan and let it simmer for approximately 40 minutes, or until the meat is tender
When the meat is cooked, add the sauce
For the sauce, puree 10 ripe tomatoes in a blender
Strain the sauce through a coarse sieve and simmer until it starts to boil
Add salt and 2 tablespoons of butter.
