Fast doesn't mean careless. Make the most tasty pasta using only one pot!
Place the minced meat in the hot pot without oil and stir for about 5 minutes until it gets colored and absorbs all its liquids.
Add oil and rosemary sprigs and fry.
Remove the rosemary and add the onion.
Add the garlic.
Add the tomato puree.
Add the carrots, celery and bay leaf and sauté for 5 minutes.
Quench with the wine and as soon as the alcohol evaporates, add the peeled tomatoes.
Add salt, pepper and oregano and cook with the lid half open and boil for 6 minutes.
Add boiling water and the spaghetti and boil until the spaghetti comes to a boil, adding boiling water if necessary.
500 g ground beef
400 g pasta
3 cloves of garlic
2 sprigs of rosemary
800 g canned peeled tomatoes
200 ml dry red wine (optional)
1 tablespoon tomato paste
40 ml olive oil
2 stalks of celery
1 bay leaf
1 tablespoon oregano
salt + pepper