Spaghetti with minced meat and chili

Submitted by enr on 02 Apr 2014
500 g ground beef - once ground in mincer
500 g spaghetti
1 onion
1 chili pepper
200 g chopped tomatoes
3 klonchitsi green fiefdoms
1/2 hours. h. white wine
100 g mulletograviera (hard cheese)
salt, pepper
Put the pan on high heat with 1 tbsp olive oil and fry the minced meat so without stirring a lot (because placing your juice) until it becomes brown as cook meat - only it will acquire the taste of meat. In another skillet, fry the chopped onion over medium heat until tender well. When minced meat fried pour it into the pan, pour the white wine and allow to evaporate the alcohol. Add chopped tomatoes, 1 cup water, salt and leave over low heat with a lid to boil for at least one hour. Should not remain without sauce and, if necessary, add more water. Before the last 5 minutes, add in the sauce finely chopped chili and fiefdoms. In another larger pot, more water is boiling add the spaghetti. Boil according to directions on package, drain and complain with plenty of water to prevent sticking and pour them in a dry pan. Add 2 tbsp olive oil and mix them. In the bowl serve spaghetti and leave everyone to pour sauce as desired. Sprinkle with grated hard cheese and fresh ground pepper.
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02 Apr 2014
chief Yannis Apostolakis