I’ll start by saying that I love spaghetti bolognese. I remember when I was little my mom made this I asked why it’s not spaghetti with meatballs like in “Lady and the Tramp”. My mom said that there are shortcuts you should take. I said ok and continued eating. Today I understand. My mother always worked, and we always had fresh dinner at home.
So my mom didn’t have the patience or the time to make spaghetti with meatballs, and you know what?I don’t have the patience either.
The result is similar- spaghetti, beef and tomato souse in one plate.
I want to point out that there are many recipes for spaghetti bolognese and I really don’t pretend to invent the wheel – but this is my kosher version to this comforting and delicious dish. This is also a great way to make kids eat some vegetables. Hope you love her as much as I do 🙂
Ingredients
1 Ibs pound of ground beef
2 carrots
1 large yellow onion
2 stalks of celery
140 gr. of tomato paste (1 small can)
800 gr. of crushed tomatoes (2 can)
1 teaspoon of dry oregano
2 cloves of garlic
1 teaspoon ground chili (optional)
Salt to taste
1 teaspoon of paparika
A pack of cooked pasta
2 tablespoon of vegetable oil
½ cup of spaghetti cooking water
Preparation
1. Start with chopping work- chop the onion and the celery thinly, and grate the carrots
2. In a pot, heat the oil and add the onion until it brown
3. Add the ground beef and crumble with a fork. Stir until the beef gets garyish- brown. It is better to do it quickly because minced meat has a tendency to become a lump when it is heated.
4. When all the meat is crumbled, add the celery and the carrots and stir
5. Add all the other ingredients: crushed tomatoes, tomato paste, spices and a half cup of water and mix well
6. Crush the garlic and add it to the pot
7. After boiling, simmer cook for about 30 minutes
8. When they it is ready, you can serve 🙂
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