400g Pambac tagliatelle, 500g minced beef, 1 large finely chopped onion, 2 cloves garlic, minced, 2 tbsp olive oil, 400g chopped tomatoes or tomato sauce, 2 tbsp tomato paste, 1 cup of meat or vegetable soup, ½ cup of dry red wine, oregano, rosemary, dried chrysoprase and fresh basil, finely chopped, salt and freshly ground black pepper to taste, grated Parmesan cheese to serve.
Boil pasta in salted water according to package directions. Drain, but save some of the boiling water. Heat olive oil in a large frying pan over medium heat. Add onion and garlic and sauté until soft and golden. Add the mince and fry until browned, breaking up the large pieces with a wooden spoon to get a smooth consistency. Add chopped tomatoes, tomato paste, red wine and meat broth. Simmer the sauce for about 40 minutes, stirring occasionally. Season with oregano, thyme, rosemary basil, salt and pepper to taste. If the sauce seems too thick, you can add a little reserved cooking water to thin the sauce. Place the pasta on a plate and spoon the sauce over it. Serve while hot, sprinkled with fresh basil leaves and grated Parmesan cheese to taste. Enjoy!
