I think spaghetti with garlic, vegetable oil and chili (aglio, olio e peperoncino) will accompany me all my life, they’re so linked to my Italy. one among the foremost essential pasta dishes (with really 3 times nothing) which is my meal saver. it’s also the spaghetti di mezzanotte (midnight) that we improvise when there are friends, the chatting continues, hunger returns … and, in our case, especially when coming back from a visit when there’s no nothing reception . “Ci facciamo due spaghi? “
Ingredients :
° 3 kg of fresh tomatoes
° 2 large onions
° 10 garlic cloves (minced)
° 2 tablespoons of oregano
° 1 kg of ground beef
° 1 teaspoon of salt (to taste)
Preparation
Dip the tomatoes in boiling water for 10 minutes. Let cool. Remove the skin from the tomatoes.Put the skinless tomatoes in a large pot and mash them with a potato masher or food processor, if you are lucky enough to have some, (I live in Thailand).Chop the onion and garlic and add the tomatoes.
Brown the ground beef and drain the excess fat, add it to a large pot of sauce.Add seasoning and bring to a boil.Reduce the heat and simmer for 8 hours, stirring occasionally (do not cover, you want the product to evaporate). You can also put in a low heat casserole overnight.
Note: I like meatballs rather than ground beef, but it’s your choice.Can be served over spaghetti pasta or can be used to make delicious meatball sandwiches.Add mozzarella or cheese per mason.
Enjoy it !