| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Campanile |
4 |
servings |
INGREDIENTS
| 400 |
g |
Spaghetti. |
| 200 |
g |
Minced beef. |
| 5 |
tb |
Olive oil. |
| 2 |
|
Peeled tomatoes. |
| 1 |
sm |
Tin tomato puree. |
| 1 |
|
Onion |
| 1 |
pn |
Oregano. |
|
|
Grated Parmesan. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Peel and finely chop the onion. Heat the oil in a frying pan, and fry the
onion until it is transparent, then the meat, crumbling it into the pan
with your fingers. Add the tomatoes and the puree, salt, pepper and
oregano. Mix together well, and simmer over a low heat.
2 Bring to the boil a large saucepan of salted water. When the water is
boiling, put in the spaghetti without breaking it. It is cooked when "al
dente", i.e. still firm when bitten.
3 Strain the spaghetti and put into a large bowl. Pour in the sauce and
mix. Serve sprinkled with Parmesan cheese.
Campanile tip:
It usually takes 8-12 minutes to cook spaghetti "al dente", depending on
the thickness of the pasta.
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