Contents

• Half pack of auger pasta
• 150 gr double shot ground beef
• 2 onions
• 3 cloves of garlic
• 400 ml tomato puree (2 packs)
• 5 sprigs of fresh thyme
• 2 pinches of granulated sugar
• 1.5 tablespoons of vinegar
• 2 tablespoons of olive oil
• Quarter nutmeg
• Salt
• Black pepper

Recipe

• Begin roasting 150 grams of double-shot ground beef in a dry pan over high heat. When the ground beef turns brown and begins to release their juices, add 1 cubed onion.
• After adding the onions, reduce the heat and cook for about 20 minutes. Add 3 cloves of garlic, finely chopped into it. Stir it once in a while so it doesn’t catch the bottom. You can skim the beauties left in the pan by pouring a few spoons of pasta juice and mixing them. Finally, add a teaspoon of salt and black pepper to the minced meat. If you have it in the house, grate the quarter muscat and the roasted ground beef is okay.
• Put 1.5-2 liters of boiling water in a large saucepan. Add 1 teaspoon of salt and when it boils, add half a pack of auger pasta and cook over medium heat for 9 minutes.
• Add 400 ml tomato puree, 2 pinches of powdered sugar, 1.5 tablespoons of vinegar to the roasted ground meat and mix.
• Coarsely chop 5 sprigs of fresh thyme and add to the pan.
• Drain the excess water with a colander and add it to the pan.
• Use 1-2 scoops of boiling water to blend the delicious sauce into the pasta.
• When you turn off the heat and pour 2 tablespoons of olive oil over it, your delicious and extremely easy pasta is at your disposal.