in Germany

Pasta with tomato sauce

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 400 g pasta
  • 1 ½ tbsp flour
  • 400 ml water
  • 1 tube(s) Tomato paste
  • 3 dashes of tomato ketchup
  • Salt
  • Sugar
  • 1 ½ tbsp butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

according to the original GDR recipe, very child-friendly

Finely chop the onion. Cook the pasta in boiling salted water until al dente. Meanwhile, melt the butter in a large saucepan, sprinkle the flour over it, and sauté until lightly browned. Deglaze with the water and bring to a boil. Add the tomato paste, tomato ketchup, and onions. Let the sauce simmer for a few minutes, then season thoroughly with salt and sugar. Drain the pasta and serve hot with the sauce! Recommendation: Serve with either fried Vienna sausages, Bockwurst (sliced ​​or whole), or Jägerschnitzel (fried, breaded hunting sausage). If desired, you can also add minced meat (see “Pasta Bolognese – Made Easy”).

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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.

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