Spaghetti with sausage and tomato sauce

Ingredients for 5 servings:

• 500g spaghetti
• 2 tbsp oil
• 1 tube(s) Tomato paste
• 8 tbsp milk
• 1 bottle of tomato ketchup
• 1 tbsp sugar
• 8 m.-large Bockwurst
• e.g. herbs of Provence or fresh garden herbs
• e.g. Parmesan or other grated cheese
• e.g. lemon balm

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for all lovers of sausages, spaghetti and tomato sauce, great for children’s birthdays

Add the spaghetti to boiling water and cook until tender. Meanwhile, cut the frankfurters into the desired size. Place the tomato paste in a bowl, add the milk, sugar, and ketchup, and mix vigorously until a nice paste forms. You may need to add a little more milk to achieve the desired consistency. Pour the sauce into a medium-sized saucepan and heat gently. Just before the sauce comes to a boil, add 1 tablespoon of oil, stir, then gradually add the sausages and stir in. Bring the sauce to a boil – be careful of splashing! – then remove the boiling sauce from the heat. About 1 minute before serving, add 1 tablespoon of oil to the spaghetti, stir again, drain the spaghetti, and serve immediately. The prepared spaghetti can be served with herbs and/or cheese. Variations/Additions: In summer, add a little lemon balm for a fresh flavor. Arrange up to three leaves around the edge of the plate as a garnish. Instead of spaghetti, use fusilli and serve it cold as a salad. This is especially popular with those who don’t like mayonnaise. Grilled sausage or meatloaf are also suitable. The hotter the meatloaf is cooked, the stronger the sauce will be. To create a milder sauce, adjust the milk and sugar to your liking.