ChefNorway’s Homemade Spaghetti

With this recipe I learned lots of new stuff about Italian food.

I had never used celery and carrots with Italian, but it turned out great. It’s a great recipe, tastes just the way you want good italian.

It takes a little time, and fresh ingredients. In other words, you gotta give this dish lots of love.

Make sure to have a spoon ready to taste while you go through the development of tastes ready to serve!

So my homemade spaghetti is worth trying.

Directions

1. Start by finely chopping onion, carrots and celery sticks into very small pieces.
2. Add 5 tbsp. olive oil to a medium sized pot and start by frying the chopped onion for about 5 min. Heat at medium-high heat.
3. Then add the celery sticks and carrots. They should be in the pot for about 12- 15 minutes. Make sure to stir so nothing is burned.
4. Add finely chopped garlic and let it cook in for about 30 seconds while stirring.
5. Add 5 dl water and one cube of chicken bouillon.
6. Then add 2 tbsp. tomato pure and let the sauce be reduced to about 50%. It will take 20-30 minutes to finish this process. Remember to continuously stir the pot so nothing is burned. Medium-low heat is preferred.
7. Then add the can of tomatoes, heavy cream, seasoning and 3 tbsp. of olive oil. Low heat!
8. Fry the minced meat and mix it in to the tomato sauce.
9. Last step is to make spaghetti. A big pot of boiling water and your desired amount of spaghetti. A tip is to add 2 tbsp. of olive oil in the water, to prevent the water from boiling over the pot and making a mess. Usually 8 minutes is enough for boiling spaghetti, but look at the packaging to ensure how long it should be in the boiling pot.

Decorate

• Spaghetti, tomato sauce, fresh basil leaves and Parmesan cheese on top.