Summary

Ingredients

• 500 g pasta, (mussel pasta or other)
• 150 g bacon, diced
• 1 medium onion (s)
• 1 clove garlic
• salt
• 2 carrot (s)
• 6 stalks celery
• 1 small Can (s) tomato (s), peeled
• 300 ml meat stock, hot
• 3 tablespoon tomato paste
• pepper
• 1 pinch (s) sugar
• 100 ml white wine
• 1 tablespoon butter

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Instructions

1. Add salted water for the pasta.
2. Dice the onion, mash the garlic with a little salt.
3. Cut the carrots into small cubes (1/2 cm), also cut the celery into 1/2 cm pieces.
4. Also cut the canned tomatoes into smaller pieces.
5. Heat a pan and drain the bacon in it. Add onions and garlic and fry for 5 minutes until golden brown.
6. In the meantime, put the pasta in the boiling water (pay attention to the instructions on the packaging).
7. Put the carrots, celery and tomatoes (with the juice) in the pan, toss briefly, then pour in the broth.
8. Stir in the tomato paste, season with salt, pepper and sugar. Cover and simmer on a low flame for 10 minutes. Then add the wine and butter to the sauce and bring to the boil again.
9. Drain and drain the pasta. Then put the pasta in the sauce.
10. If you like, you can sprinkle the pasta with parmesan.