|Preparation||Cooking||Start to finish|
|19 min.||1 hour||1 hour 19 min.|
|1||Rinse the tomatoes and cut out the hard bit around the stalk, then cut into chunks.
If you have the time, you can also peel them.
|2||Peel 1 carrot and dice small.
Finely chop 1 onion.
Peel 2 cloves garlic.
Rinse 1 bayleaf, 1 sprig thyme and 1 sprig rosemary.
|3||Pour 4 tablespoons olive oil into a large saucepan on medium heat.
When hot, add the onions, carrot, herbs and garlic.
Salt and pepper, then cook for 2 minutes without colouring.
|4||Add 500 g minced beef...||1 min.|
|5||---and cook, stirring frequently (break up any large lumps).||5 min.|
|6||Then add the tomatoes and stir well.
Leave to cook for 5 minutes.
|7||Add 500 ml red wine, 200 ml water, 1 beef stock cube and stir well.
Turn the heat down to low.
|8||Leave to cook uncovered until the sauce is reduced by 3/4.
Remove and discard the bayleaf, thyme and rosemary.
|9||Cook the spaghetti...||8 min.|
|10||...mix with the sauce and serve immediately.|
For 6 people : 12.33 €
Per person : 2.06 €
|Tomato: You can get more informations, or check-out other recipes which use it, for example: Tomato omelette, Pollack fillet baked with rice and vegetables., Italian toast, Multicoloured cucumber-tomato salad, Guacamole, ... [All]|
|Minced beef: You can check-out other recipes which use it, like for example: Stuffed tomatoes and courgettes, Gisèle's Pasties, Hamburgers, Moussaka, Bolognaise lasagne, ... [All]|
|Red wine: You can check-out other recipes which use it, like for example: Aperitif rolls, Boeuf (beef) bourguignon, Saucipain, Two-stage beef chuck , Roscoff loaf, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Franche-Comté sticks, French onion soup, Lumberjack turnovers, Hollandaise sauce, ... [All]|
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