Ingredients
- 150 g Beef
- 100 g Pasta
- 4 piece Tomatoes
- 2 g Carrots
- 1 g Corn sugar
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Oregano
- 1 teaspoon Garlic powder
Instructions
- In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a skillet over medium heat. Add the beef and cook until browned, about 5-7 minutes.
- Add the chopped tomatoes and diced carrots to the skillet. Stir well and cook for another 5 minutes.
- Season the mixture with salt, black pepper, oregano, and garlic powder. Stir in the corn sugar to balance the acidity of the tomatoes.
- Let the sauce simmer for 10-15 minutes until it thickens slightly.
- Add the cooked pasta to the skillet and toss to coat the pasta in the sauce.
- Cook for an additional 2-3 minutes, allowing everything to heat through.
- Serve hot, garnished with additional herbs if desired.