John Myers
Spaghetti with Goat Quark, Caramelized Red Onions and Figs in Red Wine Sauce
The perfect spaghetti with goat quark, caramelized red onions and figs in red wine sauce recipe with a picture and simple step-by-step instructions.
- 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
- !! 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 !!
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