Spaghetti a la Vanessa with tarragon

Ingredients for 4 servings:

• 1 can of tomatoes, peeled (pellati)
• 1 onion(s)
• Tarragon, fresh or dried
• salt and pepper
• Cream and crème fraîche
• 1 tsp sugar
• Wine, red
• 400 g veal, shredded
• Pasta (Spaghetti)
• olive oil

Instructions

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

the best spaghetti in the world with veal

Sauté the onions in olive oil and season well with salt and pepper. Deglaze with a little red wine and simmer briefly. Add the peeled tomatoes, about 1-2 teaspoons of sugar, and enough tarragon (about 2 tablespoons of dried tarragon). Now simmer on low heat. Cook the spaghetti. Meanwhile, brown the veal, seasoned with salt and pepper, and add to the sauce. Add the cream and crème fraîche at the end (amount to taste) until the sauce takes on a beautiful, dark pink color and a creamy consistency. This recipe is therefore ideal for preparation in advance. The longer the tomato sauce simmers, the better the flavor. Then pour over the spaghetti.