1. Boil 3 liters of water with 1 tablespoon
salt in a pot (for pasta).
2. Chop 2 onion (approximately 200 g). Grate
½ squash coarsely.
3. Melt 1 tablespoon butter in a saucepan,
press 2 cloves of garlic in and add 3 tablespoons tomato paste, onions and
squash. Fry on medium heat for 3 minutes.
4. Add 500 g minced beef to the pan and brown
for another 5 min.
5. Peel and grate 1 carrot (about 100 g)
coarsely. Put carrots, 1 can diced tomatoes 1 cup water, 1 cube broth powder, 1 ½ tablespoons oregano, 2 tsp thyme, 2 teaspoons balsamic
vinegar, 1 teaspoon salt, 2 pinches black pepper and 2 bay leaves into the pot.
Let the meat sauce simmer for 10-15 minutes.
6. Cook 1 package fresh tagliatelle pasta.
7. Serve meat sauce with fresh pasta. Top
with 1 bag grated parmesan cheese (100 g).
Ingredients
500 g. pasta
2 onions
1/2 squash
butter
2 garlic cloves
3 tbsp tomato paste
500 g minced beef
1 carrot
1 can tomato
1 cube broth powder
100 g grated parmesan cheese
oregano
thme
balsamic vinegar
2 bay leaves
Middagsfred, week 9, 2012
