For the spaghetti bolognese with arugula and olives, finely chop the onion and garlic and sauté in olive oil, add the ground meat and cook until done.
Add the canned tomatoes and tomato paste, pour red wine and simmer. In the meantime, cook the spaghetti al dente according to the package instructions.
Season the bolognese with salt, pepper, oregano and rosemary. Wash the arugula. Arrange the spaghetti with the bolognese, the arugula and the olives and serve sprinkled with parmesan.
Preparation Tip:
If you don't like olives, just serve the Spaghetti Bolognese without them.
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