John Myers
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Spaghetti with Carrot and Tomato Sauce
The perfect spaghetti with carrot and tomato sauce recipe with a picture and simple step-by-step instructions.
For the carrot and tomato sauce
- 2 Fresh onions
- 2 Cloves of garlic fresh
- 750 g Fresh carrots
- 2 tbsp Olive oil
- Salt
- Black pepper from the mill
- Marjoram spice
- Thyme spice
- 150 ml Vegetable broth
- 1 Can Tomatoes
- 50 g Cream, sweet
- 1 tbsp Freshly chopped basil
- 50 g Grated cheese
For the spaghetti
- 4 liter Water
- 4 tsp Salt
- 400 g Spaghetti
Carrot and tomato sauce
- Peel the onion and garlic and cut into thin cubes. Clean, peel, rinse and pat dry the carrots. Cut into small cubes. Heat the olive oil in a saucepan. Sauté onion, garlic cubes and carrot pieces in it. Season the vegetables with salt, pepper, marjoram and thyme. Then pour in the broth and bring to a boil. Cover and cook over low heat for about 8 minutes
- Add chunky tomatoes to the pre-cooked carrot pieces, season again with the spices and bring to the boil again. Let it cook for about 5 minutes. Finely puree the carrot and tomato sauce. Stir in the cream. Chop the basil and add to the sauce. Season the sauce again to taste.
spaghetti
- Bring the salted water to a boil in a large saucepan. Add the spaghetti and cook over medium heat according to the package instructions. Then put the pasta in a colander and drain.
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