Macaroni and curry tomato sauce with Leberkäse cubes

Ingredients for 2 servings:

• 180 g macaroni
• Salt
• 2 onions
• 1 garlic
• 1 tbsp oil
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• 370 g tomato sauce (Tomato al Gusto)
• 1 tbsp curry paste, yellow
• 1 tbsp curry powder
• 1 tbsp vinegar
• 1 pinch of salt
• 2 pinches of pepper, freshly ground
• 1 tsp sweet paprika powder
• possibly broth, granulated
• 210 g Leberkäse, coarse
• 1 tbsp oil
• some pepper
• Paprika powder
• 1 tbsp Parmesan, freshly grated
• 3 sprigs of parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

For the curry tomato sauce, first peel the onion and garlic. Finely dice the onion and press the garlic through a garlic press. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and garlic for about 5 minutes until translucent. Add the tomato paste, sugar, and curry powder and stir. Add the Tomato al Gusto, curry paste, and vinegar. Bring everything to a boil and simmer for about 1 hour, stirring occasionally. Add the spices and, if desired, a little stock (dissolved in water). Bring a large pot of water to a boil. Break up the macaroni as needed, add salt, and cook the pasta until al dente. Cut the meatloaf into large cubes. Heat 1 tablespoon of oil in a pan and fry the meatloaf, then season with pepper and paprika. This will be ready after a few minutes. Grate the Parmesan cheese and chop the parsley. Serve on plates and sprinkle with the Parmesan cheese and parsley.