A variation of an old favorite
For 4 people
400g minced chicken (you can also use beef or pork)
1,5 kg fresh tomatoes
1 large onion
2 cloves of garlic
½ bunch of fresh basil
½ bunch of fresh oregano
2 tablespoons tomato paste
Salt and ground black pepper to taste
Optional: 100ml red wine
1. Cut carrots and onion in very small cubes and slice the chili; put all aside in a bowl. Cut tomatoes in bite sized cubes (about 1cm) and put them aside. Chop garlic cloves finely and put aside.
2. Heat up a pan with olive oil and add onion, chili and carrot cubes; roast for about 3 minutes until the onions are translucent. Remove from the pan and put aside in a bowl. Put the pan back over heat and add meat and garlic and roast for 2 minutes while stirring. Add tomato paste and roast for another 2 minutes before adding onion/carrot/chili mix. Mix everything well and add tomato cubes and 150 ml water (and optional 100ml red wine). Let the sauce simmer for 30 minutes with the lid closed.
3. Meanwhile cut the herbs finely and put them aside. 10 minutes before the sauce in finished, heat up a pod with salted water and cook spaghetti until aldente. In the last minutes add herbs to the meat sauce and mix it well.
Season to taste with salt and freshly ground pepper. Drain pasta and arrange on plates with the meat sauce; decorate with a few basil leaves or grated parmesan. Enjoy!