John Myers
Ingredients for 2 servings:
- 1 can of tomatoes, peeled and chopped, approx. 400ml
- 125 g diced ham
- 2 m.-sized onion(s)
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp sweet paprika powder
- 1 tsp black pepper, ground
- 1 tsp sugar
- n. B. Salt
- 1 tbsp dried Italian herbs
- 1 tbsp butter
- 300g spaghetti
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
our Saturday evening favorite
Peel the onions and garlic and dice both. Heat the olive oil in a saucepan and first fry the bacon cubes. Then add the diced onions and sugar and continue frying until the onions are golden yellow. Now add the garlic and sauté briefly, do not brown. Deglaze with the tomatoes, then toss the can with a little water (approx. 50ml) and add it to the pan. Add the spices and simmer over medium heat in the uncovered pan until the sauce thickens slightly. While deglazeing the bacon and onion mixture, simultaneously add the cooking water for the spaghetti. While the spaghetti is cooking, continue to simmer the sauce gently, covering it with the lid if necessary so it doesn’t reduce too much. At the very end, stir the butter into the sauce and do not boil it again. Season to taste. We topped the dish with grated Gouda cheese – you can, of course, use any hard cheese you like.
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