Spaghetti with Coppa

Ingredients for 4 servings:

• 500g spaghetti
• 250 g of coffee
• 1 onion(s)
• 2 cloves garlic
• 4 tbsp tomato paste, slightly heaped
• 100 ml dry white wine
• 250 ml veal stock
• some black pepper, freshly ground
• Salt
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Have the coppa cut into slices about 0.5 cm thick and then cut into strips. Peel and finely chop the onion and garlic. Heat a little olive oil in a pan and fry the chopped onion. After a short time, add the coppa and a little later the garlic. Briefly fry the tomato paste and then deglaze with the white wine. Once the wine has briefly boiled, add the veal stock. Season with a little pepper and thoroughly whisk to loosen any browned meat. Reduce until hardly any sauce remains. Then season to taste with salt and pepper. Finally, add the spaghetti cooked al dente, mix everything thoroughly and divide between the plates. The sauce is perfectly reduced when the spaghetti has absorbed it, but none of it remains.