Spaghetti Bolognese

For Spaghetti Bolognese, cook the Spagetthi in boiling hot salted water until al dente.

For the sauce, remove the skin from the onions and chop finely. Remove the peel from the garlic cloves and crush them with salt. Heat the oil in a saucepan and sauté the garlic and onion for 5 minutes until translucent.

Then add the peeled tomatoes, remove the stalks, remove the seeds and dice, and sauté for 3 minutes. Add paradeis pulp and fill up with stock, pepper. Cook for 10 minutes until the sauce reaches a creamy consistency, stirring occasionally.

For the meat, dry the fillet with household paper. Cut into 2 cm cubes. Heat half the amount of butter or alternatively light butter in a frying pan. Add the meat and season with salt, pepper and oregano.

Sauté for 10 minutes until light brown and add to the sauce. Strain spagetthi, rinse and drain well. Heat the remaining butter in a saucepan and toss the spagetthi in it.

Arrange the pasta with the sauce and the meat and serve the Spaghetti Bolognese sprinkled with Parmesan.

Preparation Tip:

With the spaghetti Bolognese tastes very good a mixed leaf salad or tomato salad.

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