Spaghetti Bolognese made of minced meat

In a deep frying pan, fry the finely chopped onion in olive oil until golden brown. Add the crushed garlic and fry.

Add the minced meat and fry it thoroughly. Use a spoon to break it into smaller pieces while frying. It is important to fry the meat well so that it is nicely crispy.

Add the tomatoes in the can. If you use fresh tomatoes, it is better to peel them first and cut them into small pieces. Personally, I prefer canned tomatoes, which are more intense in flavour in winter.

Then season with salt and pepper and add oregano. After mixing, let the sauce bubble under the lid for about 30 minutes over low heat.

Meanwhile, cook the spaghetti al dente according to the instructions on the package. I always add a tablespoon of olive oil to the water to keep the spaghetti from sticking.

Drain the finished spaghetti and mix with the sauce. Serve with grated parmesan cheese.