600g spaghetti
Tomato sauce
2 cups of beef broth
6 tablespoons of olive oil
2 tablespoons of butter
2 medium onions, chopped
1 kg ground beef (or pork or veal), minced
10 ripe tomatoes
4 cloves of garlic, minced
2 sprigs of rosemary
1 medium carrot, grated
1/4 cup of chopped parsley and green onion
Salt to taste
600g spaghetti
Tomato sauce
2 cups of beef broth
6 tablespoons of olive oil
2 tablespoons of butter
2 medium onions, chopped
1 kg ground beef (or pork or veal), minced
10 ripe tomatoes
4 cloves of garlic, minced
2 sprigs of rosemary
1 medium carrot, grated
1/4 cup of chopped parsley and green onion
Salt to taste
Make the tomato sauce
Chop the tomatoes, blend in a blender, and strain through a coarse sieve
Bring to a boil, then reduce heat and simmer
Add butter and salt to taste
Season the ground beef with parsley, green onion, and salt to taste, reserve
In a large pan, sauté the onion, garlic, and carrot in olive oil
Add reserved beef mixture and rosemary, stir well
Add beef broth gradually, stirring constantly
Cover and simmer for 40 minutes or until the meat is tender
Stir in the reserved tomato sauce and let it warm up
In a large pot, bring 6 liters of water to a boil, add salt and tomatoes
Simmer without covering until the spaghetti is al dente
Drain, place in a serving dish, top with hot sauce, and serve immediately
