John Myers
Spaetzle Con Ragù
The perfect spaetzle con ragù recipe with a picture and simple step-by-step instructions.
- 500 g Spaetzle
- 500 g Mixed minced meat
- 2 Onions
- 3 Tomatoes
- 1 bunch Soup vegetables
- 1 Clove of garlic
- 0,75 Vegetable broth
- 3 Tbsp. Tomato paste
- Oil
- Salt
- Pepper
- Hot paprika powder
- Chili powder
- 1 Bay leaf
- Dried oregano
- Dried thyme
- Dried basil
- Sauce binder light
- Parmesan cheese
- Cook the spaetzle in salted water until cooked
- Peel the onions and garlic, dice them finely and fry them with the minced meat and the cleaned and finely chopped soup vegetables in the oil, stirring constantly, until the minced meat is crumbly.
- Deglaze with the vegetable stock, season with the spices and simmer over a low heat for approx. 10 minutes.
- Stir in the tomato paste and the chopped tomatoes, bring to the boil again, possibly thicken with a sauce thickener and serve sprinkled with the spaetzle and Parmesan cheese.
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