600 g of spaghetti
2 medium-sized onions, finely chopped
1 kg of ground beef (venison or beef shank)
4 cloves of garlic
6 tablespoons of olive oil
1 medium-sized carrot, finely chopped
1 handful of parsley and chives
2 sprigs of rosemary
2 bouillon cubes of beef broth
For the sauce
10 ripe tomatoes
1 tablespoon of salt
2 tablespoons of butter
600 g of spaghetti
2 medium-sized onions, finely chopped
1 kg of ground beef (venison or beef shank)
4 cloves of garlic
6 tablespoons of olive oil
1 medium-sized carrot, finely chopped
1 handful of parsley and chives
2 sprigs of rosemary
2 bouillon cubes of beef broth
For the sauce
10 ripe tomatoes
1 tablespoon of salt
2 tablespoons of butter
Heat olive oil in a pan, then add chopped onion, garlic, and carrot
Let it caramelize
Add ground beef previously seasoned with parsley, chives, and salt
Mix well
Stir the mixture
Add the beef broth dissolved in 2 cups of water, stirring occasionally
Tighten the pan and let it cook for approximately 40 minutes, or until the meat is tender
When this happens, add the sauce
For the sauce
Blend the tomatoes in a blender
Strain through a coarse sieve and let it simmer until it starts to boil
Add salt and two tablespoons of butter
(Serves six people)
