INGREDIENTS
300 g of spaghetti
1 onion
1 celery stick
1 carrot
Olive oil
200 g of beef mince
200 g of pork mince
1 can of tomatoes in their own juice
3 cloves of garlic
PREPARATION
1.Cut the onion, celery stick and carrot into cubes and fry them with the olive oil until they turn soft. Fry the onion first, then add the celery a minute later, and finally the carrot after two minutes.
2. Stew the mince in its own juice until it turns brown. Almost all the juice should evaporate.
3. Cook the spaghetti in salted water according to the instructions on the packaging. Add the vegetables and canned tomatoes to the meat and simmer everything for 40 to 60 minutes. Then add the garlic.