Tomato and meat sauce

  • 300 g of fresh pasta
  • 400 g of minced meat
  • 500 g of tomatoes
  • 1 onion
  • 1 carrot
  • 1 glass of red wine
  • 125 ml of milk
  • 50 g of parmesan cheese
  • 250 ml of bechamel
  • Olive oil
  • Nutmeg
  • Parsley
  • Black Pepper
  • Salt

Put water to boil in a saucepan. Peel the carrot and, when the water boils, put it in and let it cook for 15 minutes.

Chop the onion and put it in a pan with olive oil and a pinch of salt. Let it cook little by little until it becomes transparent.

Meanwhile, peel the tomatoes, remove the seeds and cut them into very small pieces. Reserve it.

When the onion is ready, add the minced meat and, with the help of a wooden spoon, shred it. When the meat and the onion are browned, add a small spoonful of salt and the red wine, letting it evaporate almost completely. When the wine has disappeared, add the milk, the tomatoes, a little bit of pepper, the parsley, the nutmeg and leave it over low heat so that the meat absorbs the milk. Add the carrot that we have cooked before, cut it into cubes and add it to the sauce.

Finally, cook the pasta in boiling salted water (1l of water per 100 grams of pasta) and drain it well. Mix it with the sauce and add the grated parmesan cheese.

  • Recipe type
    Main course
  • Characteristics
  • Total Time
    45 minutes
Average: 4.2 (13 votes)

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