Ingredients for 4 personsPasta
2 onions
2 cloves of garlic
2 carrots
2 celery sticks
8 tablespoons of olive oil
600g Brito´s beef mince
2 tablespoons tomato puree
salt, pepper, sugar
200ml red wine
2 cans peeled tomatoes (800g)
2 small sprigs of rosemary
400g pasta
fresh parsley and basil
2 organic lemons
4 tablespoons freshly grated Parmesan cheese

Cooking Instructions

  1. Peel onion and garlic, and dice. Peel carrots and celery and cut into fine cubes
  2. Heat the oil in a wide pan, fry the Brito´s mince light brown and crumbly
  3. Add the vegetables and fry for a short time
  4. Stir in tomato puree, beat well with salt, pepper, and add a bit of sugar
  5. Add with red wine and allow to boil completely
  6. Crush the tomato with the hands, while removing the peel. Add the tomato juice and 200ml water to the mince. Add the rosemary and boil for about 20 minutes
  7. Boil pasta al dente in salt water using the instruction on packaging
  8. While pasta is boiling, roughly chop parsley and basil leaves. Mix herbs and 2 tablespoons of grated lemon peel
  9. Drain the pasta and add the mince sauce, eventually mix with a little noodle water. Season with pepper
  10. Put pasta in a bowl and serve immediately with cheese and a sprinkling of parsley