A timeless dish, an easy and quick recipe to make.
💥400g minced meat
💥1 bay leaf
💥2 cloves of garlic
💥 100g sliced black olives
💥 Olive oil
💥1 tsp of dried oregano
💥1 tsp of ginger
💥1 pod of paprika
💥1tbsp tomato paste
💥500g tomato pulp
💥1 piece of sugar to break up the acidity of the tomato
💥1 carrot, cut into small cubes
💥200g of mushrooms
💥1 stalk of celery
💥500g of dough
♦️ ️Chop the onions, basil and parsley.
♦️ ️cut the celery, mushrooms and carrot into cubes.
♦️ Heat 3 tablespoons of olive oil in a pot, add the onions, celery and mushrooms.
♦️ Add the crushed garlic, tomato paste, tomato pulp, minced meat, thyme and bay leaf.
♦️ Add 50ml of water as well as the chopped fresh herbs, olives and the piece of sugar.
♦️ Season. (Paprika, ginger, pepper)
♦️ ️Let simmer 40min over low heat.
♦️ ️10 minutes before the end, cook the pasta al dente.
♦️ Drain the pasta, mix them with a little butter.
♦️ ️Remove the bay leaf from the sauce, pour it over the pasta.
♦️ Sprinkle with Parmesan