Hunter's schnitzel with special tomato sauce

Ingredients for 3 servings:

• 2 tbsp oil
• 400 g tomatoes, chunky, from the can
• 125 g crème fraîche with herbs
• 30 g tomato paste
• 1 large onion(s)
• 1 clove(s) garlic
• 100 ml red wine, dry
• 200 ml ketchup
• 1 tsp mustard
• 2 tsp oregano, dried
• 10 basil leaves
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) of sugar
• 1 tsp, heaped vegetable broth, instant
• some water, warm
• some curry powder
• 400 g sausage (hunting sausage)
• 3 egg yolks
• some flour
• some breadcrumbs
• some salt and pepper,
• some butter
• 500 g pasta
• 1 tsp salt
• 3 liters of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Sauce: Roughly chop the onions and crush the garlic. Heat the oil in a deep pan. Sauté the onions and garlic until translucent, then stir in a tablespoon of crème fraîche. Deglaze with the red wine and reduce. Stir in the tomato paste and add the chopped tomatoes. Fill the can with warm water, stir in the vegetable stock, and add to the sauce. Stir in the ketchup, mustard, and oregano. Add curry to taste and season with salt, pepper, and sugar. Simmer gently for 30 to 40 minutes, stirring occasionally. Finely chop 6 basil leaves and add them to the sauce along with the remaining crème fraîche. Bring to a boil. Season again with salt, pepper, and sugar. Schnitzel: Cut the sausage into approximately 1 cm thick slices and season with salt and pepper on both sides. Coat the schnitzels one after the other in the flour, beaten egg yolk, and breadcrumbs. Heat butter in a pan and fry the schnitzels until golden brown on both sides. Cook the pasta in salted water. Serve everything and garnish with the remaining basil. I serve it with a cucumber salad.