Pasta goulash from mothers

Ingredients for 4 servings:

• 500 g pork goulash
• 150 g smoked pork
• 1 clove(s) garlic
• 1 onion(s)
• 2 bay leaves
• 2 grains allspice
• 1 dash of ketchup
• 1 liter of water, approx.
• 1 cube of stock, fat
• salt and pepper
• Cayenne pepper
• Sauce thickener
• 500 g pasta
• Oil, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the onion and garlic. (Finely dice the garlic.) Chop the pork goulash into small pieces, if desired, and season generously. Cut the smoked pork into bite-sized pieces. Sear the meat until crispy. When it’s nicely browned, add the smoked pork, onion, and garlic. Reduce the heat, and when the onion is translucent, add the water, ketchup, stock cube, bay leaves, and allspice berries. Bring to a boil and simmer over low heat for 1.5 to 2 hours. Season to taste and thicken. Cook the pasta according to the instructions. Tip: If you like it colorful, you can add mushrooms, bell peppers, gherkins, and/or corn about 20 minutes before the meat is tender.