The best meat sauce for spaghetti

Servings: 4 people

Calories: 67kcal

This is the best meat pasta sauce I know. It is thick and aromatic, enriched with vegetables, not like traditional bolognese.

Wash the vegetables.
Dice the onions and stew in oil.
Dice the pepper and add it when the onion is almost ready. In this sequence, add to frying because the onion becomes tender for a longer time.
Add the minced meat and stir the root all the time so that the heart does not stick together, but each part is nicely stewed separately while stewing. Add the folded garlic.
As soon as the meat suffocates, add the spices basil, oregano, chilli and peppers.
We add Passata and mix it all the time.
In the end, add salt, if needed, and sugar. The task of sugar is to soften it and break the acidic taste of the Passata.
We serve it preferably with spaghetti and grated Parmesan cheese. My children, however, do not like the taste of Parmesan cheese, so they want to eat it with grated mozzarella as for pizza.