- Minced beef - 2.5 Kilogram
- Olive oil - 3 items. spoons
- Bow - 2 pieces
- Bulgarian pepper - 2 pieces
- Garlic - 6 Teeth
- White Wine - 1 Glass
- Tomatoes in own juice - 1,5 Kilogram
- Tomato paste - 350 Grams
- Spices - - To taste (oregano, thyme, bay leaf, sugar, salt, pepper)
- Fresh parsley - - To taste
- Parmesan - 100 Grams
We cut onions and Bulgarian peppers into small cubes. Cut garlic even smaller. Mince slightly knead, then fry in olive oil until brown. Fried minced meat is removed from the frying pan, put into a plate. In the frying pan, where the minced meat is fried, warm up a little more oil, in which on medium heat until soft, fry onions and peppers. When the onion softens slightly, we add garlic and wine to the pan. We evaporate the wine almost completely. When the wine is almost completely evaporated, add the tomatoes in your own juice, tomato paste and all the spices into the frying pan. Stir and bring to a slow boil. When the sauce starts to gurgle, return the fried minced meat to the pan. Stirring. Once again bring to a boil, then reduce the fire to a minimum, cover the pan with a lid and cook the sauce for another 1 hour, stirring occasionally. Then remove the lid, add to the sauce finely chopped greens and parmesan (you can whole piece, it still melts). Cook for another 30 minutes at minimum heat. The finished sauce looks something like this. Serve with cooked until ready to spaghetti. Bon Appetit! ;)
Servings: 18