Spaghetti della Mamma

Ingredients for 3 servings:

• 250 g soup meat, chicken, cooked
• 250 g cheese (Gouda), grated
• 2 large onions
• 1 clove(s) garlic
• 140 g tomato paste
• 1 tsp, crushed paprika powder, rose hot
• 1 pack of spaghetti, preferably durum wheat
• 1 tbsp sunflower oil
• e.g. water or broth to deglaze
• Salt and pepper, white
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Pasta in a spicy onion-based tomato sauce

Cook the pasta according to the package instructions. Remove the cooked beef from the bones, remove any cartilage, and finely chop. Peel and finely dice the onions, sauté with a pinch of salt until translucent. Crush the garlic, add it with the minced beef, paprika, and a generous grind of pepper, stirring constantly to prevent the onions from burning. Deglaze the sauce regularly at this point to achieve a uniform consistency. The onions will soften even more, and the beef will break down easily, taking on a stringy appearance. However, don’t overdo the deglaze; the final product should definitely not melt on top of the pasta like a soup. Add the tomato paste and stir well. Simmer for 5 minutes, then serve with the pasta, mixing everything with the Gouda cheese. I’m of the opinion that a little more grated cheese is fine; I like the sauce best with a pinch of chili powder! I usually cook the sauce as long as it takes to cook the pasta.