John Myers
Contents
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Ingredients
- 2 tbsp Olive oil
- 4 Red onions
- 1 tbsp Rosemary needles
- 4 Soft dried figs, finely chopped
- 125 ml Beef stock
- 80 ml White wine vinegar
- 45 g Brown sugar
- 200 g Spaghetti
- 100 g Goat quark or goat cream cheese
- Sea salt and pepper from the mill
- 300 ml Red wine
Instructions
- !! VEGETARIANS JUST LEAVE THE BEEF FOND AWAY !! Peel and finely chop onions, sweat briefly in a pan with oil until translucent, deglaze with red wine and reduce to a good half
- Add rosemary, vinegar, figs, brown sugar and beef stock and bring to the boil. Then cover and cook over a medium heat for 8-10 minutes.
- Meanwhile, cook the pasta in salted water for 8-10 minutes until al dente and pour off the water.
- Arrange the pasta on warmed plates. Spread the sauce over the pasta and put the goat quark / cream as a dollop on top. !! VEGETARIANS JUST LEAVE THE BEEF FOND AWAY !!
Nutrition
Serving: 100gCalories: 200kcalCarbohydrates: 23.9gProtein: 3.2gFat: 7.6g
