Spaghetti with chopped meat sauce

The traditions of expressive Italy on your dining table. Tip: Buy real spaghetti, they can be determined both by taste and by the absence of the need to wash them. The real paste is not washed. And remember that real Italian pasta should always be "slightly undercooked". A recipe from my collection of pasta sauces.

JANORA

Recipe author

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Composition / ingredients

servings:

Ground black pepper

to taste

Basil (dried, 1 bunch)

Vegetable oil (for roasting)

Pasta (spaghetti)

200

Carrots

Pork (neck)

500

Onion

Garlic (large)

Salt

to taste

Tomato paste

Butter (for spaghetti)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 9 g

Fats 35 % 13 g

Carbohydrates 41 % 15 g

204 kcal

GI: 27 / 73 / 0

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Chop finely chopped boiled pork
Step 2:
Fry onions and carrots until golden brown
Step 3:
Add garlic and meat
Step 4:
Cook the sauce in parallel with the spaghetti
Step 5:
Bon appetit!

1. Boil the pork and chop it finely.
2. Finely chop the onion, grate the carrots on a coarse grater. Fry in a frying pan until golden brown. Add garlic (from the garlic chopper) and finely chopped meat.
3. In a saucepan with tomato paste, add the mass from the frying pan, season with spices, add water to taste, turn down the heat, cover with a lid and simmer for about 15-20 minutes.
4. Boil the spaghetti. Season with butter.
5. Serve spaghetti filled with fresh sauce and sprinkle with grated cheese. Bon appetit!