A good tip to get pasta right texture is to remove a small piece of the pot and testing between its teeth. It should be tender but firm to the bite. Never cook the pasta, but in lightly salted water to boil very vigorously until smooth.Try our teeth after a few minutes. Whenever the paste to the end in the preparation of this recipe. Do not let the dough stand, and going strong and unpleasant.
Ingredients (for 2)
2 slices of thick bread (cutting the bark)
2 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
1 large can chopped tomatoes
8 basil leaves
3 tablespoons tomato puree
1 pound lean ground beef
1 tablespoon sugar
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
12 ounces dried spaghetti
salt and pepper
freshly grated Parmesan cheese to sprinkle on before serving
Method
Place bread in a bowl and soak with water. The water should just cover the pan and leave for about 5 minutes, then drain excess water and squeeze bread to remove all liquid. Heat oil in a pan of olive, add the onion and half the garlic and stir occasionally while cooking over medium heat gently. Add the tomatoes, plus juice, basil leaves, tomato puree and sugar and then season with salt and pepper.
