1 pack of spaghetti (tagliatelle can also be used)
1 piece of celery
3 cloves garlic
1 cup tomato juice
1 glass of red wine
~ 400 g minced beef
salt and pepper
Put the chopped vegetables in a pan in which I heated 2-3 tablespoons of olive oil. Saute over low heat until slightly softened. Add the minced meat and mix continuously with a wooden spoon, until it changes color. Add the wine and tomato juice. Season to taste with salt, pepper and basil and cook over low heat.
If necessary, you can add a little tomato juice.
Meanwhile, boil the pasta in salted water, according to the instructions on the package.
When the sauce is ready, pour it over the pasta and mix well. Serve hot.