One-pot pasta with pork goulash and basil sauce

Ingredients for 4 servings:

• 500 g pork goulash
• 1 onion(s)
• Sunflower oil for frying
• ¾ liter broth
• Garlic, to taste
• 500 g tomatoes, pureed
• 1 tsp sautéed oregano
• 1 tsp sautéed thyme
• 100 g mozzarella or other melting cheese, such as Gouda)
• salt and pepper
• 1 chili pepper(s)
• 1 tsp, heaped salt for the pasta
• 300g fusilli
• 1 bunch basil, alternatively Pesto alla Genovese
• Parmesan, for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Brown the meat pieces in sunflower oil, then loosen the stock with diced onions. Season with salt, pepper, and a pinch of chili to taste. Cover and simmer with about 1/4 liter of the stock for 30 minutes. Briefly sauté the roughly chopped garlic in the stock, then add half a liter of stock and the tomato puree, season with oregano and thyme, add the mozzarella, and simmer covered over low heat for 20 minutes, until the meat is almost cooked. Now dissolve a teaspoon of salt in the sauce and add the uncooked (!!) fusilli. Stir and cook over low heat for a good 10 minutes, checking occasionally to see if the pasta is cooked. Finally, add the chopped or torn basil and/or pesto. Sprinkle the dish on the plate with Parmesan cheese. A drizzle of olive oil also works. You can also make the dish with veal goulash or chicken, but adjust the cooking time accordingly!