The combi does it: While finely cut vegetables provide vitamins and minerals, lean minced beef preserves our calorie account. The essential oils and secondary plant substances from oregano have been proven to stimulate the increased production of digestive juices in the stomach, gall bladder and liver - gently improving digestion.
If children eat with you or you want to avoid alcohol, you can replace the red wine with the meat stock. Add 1 tablespoon of balsamic vinegar - this provides the necessary acidity.
- 1 carrot
- 1 stalk Celery
- 1 onion
- 1 garlic
- 400 grams mixed Ground meat
- 2 tablespoons olive oil
- 1 tablespoon Tomato paste
- 125 milliliters Red wine
- 250 milliliters Beef broth
- 400 grams whole peeled tomatoes (canned)
- 400 grams Spaghetti
- freshly ground peppers
- oregano (for garnish)
- 4 tablespoons freshly grated Parmesan
Rinse and trim the celery. Rinse and peel the carrot, onion, and garlic. Finely chop the celery, carrot, onion, and garlic. Finely dice the bacon. Brown the ground meat in the oil for 5 minutes, until cooked through. Mix in the vegetables and tomato paste, and sauté for a few minutes. Deglaze with the red wine and broth. Add the canned tomatoes, and simmer gently for 45 minutes, stirring occasionally. If necessary, add a bit more broth.
Cook the spaghetti in boiling salted water until al dente. Drain well, and divide onto plates. Season the sauce with salt and pepper. Top the pasta with the sauce.
Serve, garnished with the oregano and parmesan cheese.