Spaghetti with minced meat sauce
Recipe type: Sauce
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
A nice summer recipe
  • 2 cans chopped tomatoes (800g)
  • 350g minced beef meat
  • 1 fennel bulb
  • 2 carrots
  • 1 onion
  • 3 garlic cloves
  • 2-3 tablespoons capuliato di pomodoro
  • 2 tablespoons soybean paste
  • 2 tablespoons white flour
  • Salt, sugar and pepper to taste
  • Fresh basil
  1. Cube the fennel bulb, the carrots, onion, and garlic into small pieces.
  2. In a large heavy-bottomed saucepan on medium-high heat, pour some oil, put the vegetables, cover with a lid and cook for about 8 minutes, stirring occasionally.
  3. Add the minced beef and energetically stir to break the mince. Fry and stir until the meat is cooked. Sprinkle the flour over the mix and gently fold it in.
  4. Add the tomatoes with the juice from the can, the capuliato, and the soybean paste. Taste and adjust, you might need to add more sugar to counteract the natural tomato acidity.
  5. Bring to a boil, lower heat to lowest setting, and leave to simmer for 1 hour +, stirring occasionally, until the liquid has gone and the sauce is thick.
  6. Serve over pasta (the Italians use tagliatelles, I think?) and add the fresh basil in each plate at the moment of serving.
Recipe by Aliette de Bodard at