Ingredients:

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Ingredients for 6-8 servings:

1 pack spaghetti, 500 g

700g minced beef

1/2 cup olive oil

1 dried onion

2 carrots

3 celery stalks

1 head of garlic

2 cans of tomato paste, 520g

1 glass of red wine

2 glasses of water

2 flat tablespoons oregano

1 teaspoon ground Mexican chili

Salt and black pepper to taste

 

Preparation:

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Finely chop the onion, carrot, celery and garlic. Heat the oil in a saucepan and add the chopped vegetables. Fry for about 3 minutes. Add the meat and cook until cooked through. Add the wine and water, tomato paste and spices. Bring to a boil. Lower the heat and cook for about 30 minutes. Put the spaghetti in a separate pot with boiling water and salt and cook Until it softens (al dente). Strain the prepared pasta and pour over the sauce. Stir and serve.