Leaf spinach and tomato sauce with mini mozzarella

Ingredients for 3 servings:

• 1 onion(s)
• 2 garlic cloves
• some margarine for frying
• 200 g leaf spinach, frozen
• 1 can tomatoes, chopped, approx. 400 g
• 1 tsp marjoram, shredded
• Salt and pepper, white
• Paprika powder, hot
• nutmeg
• 50 ml vegetable stock
• 50 ml cooking cream
• Broth powder
• 1 tsp, levelled cane sugar, brown
• 3 tbsp, heaped tomato paste
• 125 g mini mozzarella

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Peel the onion and garlic and dice them. Melt the margarine in a saucepan and fry the diced onion until golden brown. Add the frozen spinach and briefly stir into the onions. Stir in the chopped tomatoes, garlic, marjoram, and some of the seasoning. Rinse the can of tomatoes with vegetable stock and add this as well. Let everything simmer until the spinach is thawed, stirring occasionally. Add the cooking cream and stir in. Season briefly, possibly with stock powder, and the cane sugar. Simmer gently for a few minutes. Stir in the tomato paste, adding a little more or less if necessary. Season one last time. Halve the mini mozzarella and stir in briefly, then serve. The sauce tastes best with pasta. Either stir it into the leaf spinach and tomato sauce or spread the sauce over the pasta.