Ground beef: 1 kg (for 10 persons)
Spaghetti: 1 kg (uncooked)
Garlic purée: 2 tablespoons
Spaghetti vegetable mix: 1 kg
Grated cheese: for garnish
Arugula: for garnish
Italian seasoning: 2 teaspoons
For the Boerske Tomato Sauce
1 can of tomato paste,
250 g diced onions,
3 tbsp Provençal herb mix.
Preparation Method
Step 1: Sauté the diced onions together with the garlic paste until golden brown.
Step 2: Add the tomato paste and cook for 2–3 minutes over medium-high heat to reduce the acidity of the tomato paste.
Step 3: Add the Provençal herb mix and deglaze with 1 litre of water. Season with salt and pepper. If the sauce is still too thick, add a little more water as needed.
Step 1: Cook the minced beef in a pan until fully browned. Add the garlic purée, vegetable mix, and Italian herbs. Sauté while stirring for 4–5 minutes.
Step 2: Add the tomato sauce to the minced beef and vegetables and mix well until you have a smooth sauce. If needed, loosen the sauce with a little water. Season with salt and pepper. Let the sauce simmer on low heat for at least 30 minutes.
Step 3: Cook the spaghetti according to the package directions, rinse thoroughly under cold water, and add a little oil to prevent sticking. Place the pasta in a stainless steel dish and heat it covered in the oven for 10-15 minutes at 120°C.
Step 4: Plate the spaghetti. Serve the spaghetti with arugula, grated cheese, and salad. Make sure the plates are nice and clean and take a photo of the dish.