Spaghetti with Pizzaiola sauce

Ingredients for 4 servings:

• 500 g spaghetti or linguine
• 500 g beef (roulade meat), more if desired
• 2 tsp olive oil
• 1 m.-sized onion(s)
• 2 garlic cloves, more if desired
• 1 jar red wine
• ½ tube(s) tomato paste
• 1 can of tomatoes, peeled
• Broth, granulated
• salt and pepper
• oregano
• n. B. capers
• n. B. Olives, black
• e.g. balsamic vinegar
• 10 leaves basil, fresh
• possibly cheese (raclette cheese)
• Parmesan, grated or Pecorino

Instructions

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

low-fat spaghetti dish with beef

Cut the roulade meat into bite-sized strips, dice the onion and garlic. Fry the meat in olive oil in a deep pan over high heat until lightly browned. Add the onions and garlic and fry briefly. Add the tomato paste and fry briefly, then deglaze with the wine. Add the tomatoes, adding a little water if needed, and bring the sauce to a boil. Season with granulated stock, oregano, salt, and pepper. Simmer on low heat for about 1 hour. If you like, you can add olives, capers, and a dash of balsamic vinegar at the end of the cooking time—but it tastes great as it is too! My mother melts 2-3 slices of raclette cheese into the sauce—it’s also very fine, but not quite as low in fat. Cook the pasta all dente according to the package instructions and serve with the sauce, fresh basil, and some grated Parmesan or Pecorino.