PREPARATION

  • Heat the oil in a sauté pan and fry the onion, garlic, carrot, leeks, bell pepper and sugar in it for 5 minutes over medium heat.
  • Add the minced meat and fry for a few minutes.
  • Add the herbs, stock, tomato and water and bring to the boil.
  • Turn the heat down, put a lid on the pan and let the dish simmer for 30 minutes.
  • Mash the sauce with a hand blender if necessary and season with salt and pepper.
  • Bring 4 litres of water with 40 grams of salt to the boil in a large pan (more about this later).
  • Add the spaghetti as soon as the water boils and cook the pasta until al dente, according to the time indicated on the package (between 8 and 12 minutes).
  • Drain the spaghetti and keep 1 dl of the cooking liquid. Stir the cooking liquid through the tomato sauce and serve the sauce on the spaghetti in deep plates.
  • Sprinkle with Parmesan cheese.

Cooking good pasta is not difficult. It is important that you use enough water and salt. Calculate per 100 grams of pasta 1 litre of cooking water and 10 grams of salt. That sounds a lot but gives the best result. Moreover, sufficient salt in the cooking water prevents the pasta from sticking together. In any case, do not use oil in your cooking water to prevent it from sticking. Oil causes the sauce to slide off your pasta instead of being absorbed by the pasta. Only use oil if you want to keep your pasta cold. Mix it in after cold rinsing the pasta under the tap.