in Recipes

GDR pasta sauce

updated

Spread the love

Ingredients for 4 servings:

  • 1 piece(s) pork back bacon (approx. 7 cm from a 400 g piece)
  • 1 tbsp, heaped wheat flour type 405
  • n. B. water
  • ½ tube(s) Tomato paste, 3-fold concentrated
  • salt and pepper
  • 500 g macaroni, long

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Finely dice the bacon and fry it completely in a pan, but don’t overcook it. Add the flour and whisk until smooth. Then add water, but not too much at once. Bring to a boil and mix well. Add the tomato paste and season with salt and pepper. If the tomato paste doesn’t blend properly with the fat, it’s usually due to a lack of water; simply add a little more. Meanwhile, cook the pasta as usual and serve with the sauce. Macaroni and cheese are best served with it.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

School farm stick bread

Rice casserole