Ground beef: 1 kg
Spaghetti: 150 gr per person uncooked
Onions coarse: 1 piece finely chopped
Garlic puree: 2 tablespoons
Spaghetti vegetable mix: 1 kg
Grated cheese: garnish
Arugula: garnish
Hela Pomodoro sauce: 1 l
Italian herbs: 2 teaspoons
Step 1: Cook the ground meat in a pan until cooked through, then add the garlic puree, diced onion, vegetables, and Italian herbs. Cook, stirring, for 4-5 minutes.
Step 2: Add the pomodoro sauce to the ground meat and vegetables, stirring well to create a smooth sauce. If necessary, thin the sauce with a little water. Season with salt and pepper. Let the sauce reduce for at least 30 minutes over low heat.
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.
