First clean or peel the carrot and grate it on a grater or cut it into very fine strips. Peel the garlic and onion and cut both into very fine cubes. Pour the canned tomatoes into a soup plate, cut through a few times and check with your fingers if there are no more stalks in them.
Heat some olive oil in a pot. Add the onions together with the carrots and sauté for 2-3 minutes at low heat, then add the garlic and the minced meat. The minced meat is best crumbled between the fingers while adding and then cut into small pieces with a wooden spoon. Now roast the meat, stirring vigorously, until it is browned all over.
Now add the ready-made sauce and the tomatoes to the pot. Season well with salt and pepper and let everything simmer covered for about 15 minutes at not too high heat. Stir repeatedly so that nothing sticks. If the sauce becomes too dry, add some tomato juice or a dash of red wine.
Meanwhile, in a larger pot, bring plenty of salted water to a boil and cook the spaghetti according to package directions (usually 8-12 minutes) until al dente.Stir the oregano into the sugo, season again and pour the cooked spaghetti into a colander. Shake the strainer a few times so that the spaghetti can drain well and put it in a bowl.
Preparation Tip:
Nix al dente: What do you do if you accidentally cooked your pasta toothlessly soft?No problem, make a kind of frittata. For this, mix in a bowl the failed pasta with 3-4 scrambled eggs, a dash of milk, fresh herbs and stock chopped cooked vegetables (or even meat) and season it heavily with salt and pepper. Then bake the mixture in a pan in hot oil until crispy on both sides. It's best served withSalad and a glass of red wine as a small consolation.
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