Sauté the beef in olive oil, add the carrots, celery, onions, leek, dried tomatoes, garlic clove and thyme sprig and sauté. Add the paradeis pulp, stew briefly and extinguish with red wine. Add the chopped tomatoes and cook the ragu. Remove garlic and thyme branch. Season the ragu with pepper, sugar, salt and chili and add more seasoning.
Make spaghetti al dente and arrange on plates form. Put the ragù on top and grate the Parmesan cheese over it.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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