Spaghetti bolognese with cranberries

1. Peel 1 onion and 1 garlic clove, and dice. Cook 400 g of ground meat mix with 1 tablespoon of oil in a pan. Add onion and garlic and cook.

2. Rinse and thin out 1 small bunch of thyme. Put them in a pan. Pour 10 cl clear broth (instant broth) and 6 tablespoons ketchup and stir well.

3. Fold 100 g of whole dried cranberries and simmer the sauce without covering. Stir until it becomes creamy. Salt and pepper.

4. Immerse 500 g of spaghetti in boiling salted water and cook until al dente. Combine to the sauce and serve.

Photo credit: Sucré Salé