Mecklenburg-style tomato sauce

Ingredients for 6 servings:

• 20 g margarine or oil
• 50 g bacon, streaky
• 1 large onion(s)
• 100 g wheat flour
• 1 liter of water
• 1 tube(s) Tomato paste
• Vinegar
• Salt
• Sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

classic with pasta

In a large saucepan, fry the margarine, bacon, and onions until lightly browned. Add the flour and stir until lightly browned. Deglaze with a good liter of cold water, add the tomato paste, and bring to a boil while stirring. Add more water if necessary until the desired consistency is reached. The sauce will thicken slightly after boiling. Boil vigorously for one minute, stirring occasionally to prevent it from sticking. Season to taste with vinegar, sugar, and salt to taste. Serve with spaghetti, pasta, or macaroni. If you like, you can also dice some Jagdwurst, fry it in a little oil, and pour it over the sauce. Freeze the remaining sauce. When thawing, add a little more water and heat slowly, stirring frequently.