My best minced meat sauce
60 mins
60 mins
Ingredients
- 400 g minced beef
- 1 Onion
- 3 Garlic cloves
- 1 Red chilli pepper
- 1 Paprika red
- 3 TABLESPOONS Olive oil
- 400 strained tomatoes
- 7-10 Tbsp 1 ½ Tsp flour
- 30 Tomato paste
- 200 ml Red wine
- 200 ml Beef broth
- 50 ml Milk
- 7-10 Tbsp salt, pepper from the mill, paprika and chili powder
- 1 Rosemary branch
- 1 collar Parsley
- 7-10 Tbsp Oregano fresh
- 7-10 Tbsp Noodles
Directions
- 1
Cut the onions and garlic into small cubes, remove the seeds from the chilli pepper and cut into thin rings. Put the oil in a large pot and fry the onion cubes until translucent, add the minced meat to the onions and fry until hot.
- 2
Add the tomato paste to the minced meat, sprinkle the flour over the whole and fry briefly.
- 3
Douse the whole thing with red wine, add the beef stock and bring to the boil. Add garlic and chilli and then season to taste with the spices. Let the sauce simmer for 30 minutes on a low heat.
- 4
Core the peppers and cut them into thin strips and add them to the sauce with the milk.
- 5
Finely chop the parsley, rosemary needles and oregano and add to the sauce and simmer for another 30 minutes. Now cook the noodles according to the package insert, pour off and spread on the plates.
- 6
Pour the sauce over the pasta and serve. At the table with the cheese grater spread Parmesan or Pecorino over the whole.
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