Master chef
Utensils
Colander
Cooking pot with lid
Cooking spoon
Knife
Measuring cup
Pan
Tablespoon
Teaspoon
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vegetables
Peel and finely chop the onion. Peel and halve the carrots, cut into thin slices. Cut the leek in half, wash, thinly slice.
Sauce
Heat the oil in a frying pan. Brown the meat in batches for approx. 2 mins. Remove. Sauté the onion, carrots and leek in the same pan for approx. 5 mins. Add the tomato puree and cook briefly. Add the tomatoes and stock, bring to the boil. Return the meat to the pan, simmer the sauce for approx. 30 mins.
Finely chop the oregano, add to the sauce, season.
Spaghetti
Cook the spaghetti in boiling salted water until al dente. Drain the spaghetti, plate up with the sauce.
| Serve with: | Grated parmesan. |
|---|
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