Ingredients: 250 grams diced bacon, 1 onion, 2 garlic cloves, thyme, 300 grams minced beef, 1 carrot, 1 zucchini, 250 grams mushrooms, splash of red wine, 1 can diced tomatoes, 1 tin tomato puree, 2 stock cubes, spaghetti, salt, grated cheese,
Number of persons: 4
Bake 250 grams diced bacon crispy in a hot frying pan. Scoop the diced bacon from pan and keep it aside. Bake in the remaining fat 1 chopped onion with 2 finely chopped garlic cloves and some thyme until the onion is soft. Add 300 grams minced beef and fry it brown and loose. Add 1 diced carrot and cook 5 minutes. Add 1 diced zucchini and 250 grams sliced mushrooms. Bake until the mushrooms are tender. Add a splash of red wine and let the alcohol evaporate. Add 1 can diced tomatoes and 1 can of tomato puree. Crumble 2 stock cubes above it. Stir well, add the diced bacon to the pan and let simmer over medium heat. Meanwhile, cook the spaghetti in boiling salted water until al dente. Serve the spaghetti with the sauce and grated cheese. Enjoy!