Spaghetti Bolognese

For the Spaghetti Bolognese, finely chop the onions, carrots and garlic. Sauté the onion in a little olive oil, add the carrots and sauté as well.

Then stir in the tomato paste and add the meat and sauté until it is no longer pink or the water that has been released has evaporated.

Stir in the polpa and add more water if needed so that it is a creamy sauce, not too thick. Season with oregano, salt and pepper and simmer gently, covered, for about 25 minutes.

Tear the basil into small pieces and stir into the finished sauce.

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