1.2 lbs fettuccine (or any other dried long pasta)
1 white onion
5 lbs tomatoes
1 clove of garlic
0.5 cup red wine
2 cups beef stock
1 bunch of fresh basil
1 lb minced beef
1 tsp salt
1 tbsp black pepper
1 tsp black pepper
2 tbsp GOYA® Extra Virgin Olive Oil
0.5 cup Parmesan cheese
Add two tablespoons of GOYA Extra Virgin Olive Oil® to a pan and when the oil is hot add the garlic, onion and diced carrot. Cook for 5 to 10 minutes and add the minced beef and season with salt and pepper to taste.
Add the wine and cook it off for a few minutes.
Then add the peeled and diced tomatoes together with the stock and cook everything for one hour on a low heat.
To prepare the pasta add water to a pot and when it’s boiling add the pasta. Cook for 5 to 8 minutes. To cook the pasta al dente, follow the recommended cooking instructions on the packet.
When the pasta is ready, removed from the heat and drain.
Finally, mix the sauce with the pasta and season to taste. Add the fresh basil and Parmesan cheese and that's it.
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