Summary

Ingredients

• 300 g sausae e.. meat loaf, boiled ham, etc.
• 1 dash olive oil
• 600 g spahetti
• 2 medium onion (s)
• 4 large clove (s) garlic
• 6 medium tomato (s)
• 1 ½ liters water
• salt and pepper
• leaves Basil
• Spice mix, Italian
• Parmesan or young Gouda cheese, freshly grated

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Instructions

1. First you dice the sausage and the tomatoes (size as desired, but the dice should be about the same). Then halve the onions and cut them into strips. The garlic is cut into very small cubes and set aside with the onions.
2. In the meantime, heat a dash of olive oil in a large saucepan. Now fry the sausage until it has turned nice and brown. To save space, the spaghetti is broken once in the middle and placed on the sausage, then the remaining cut ingredients are nicely distributed in the pot. Finally, pour lukewarm water over everything and season with pepper, salt and basil leaves. It tastes best when you add a pinch of an Italian spice mixture.
3. When you have filled the pot with all the ingredients, bring the water to a boil and let everything simmer over a medium heat for 15-20 minutes. The dish is ready when the water has almost completely disappeared and the spaghetti has a nice consistency.
4. additional
5. A good choice of sausage is one of the most important things! I like fresh meat loaf best.
6. The spaghetti should be stirred every few minutes to avoid burning anything on the bottom of the pot.
7. Before serving, you can decorate the plates with olive oil and basil leaves.
8. Freshly grated Parmesan or young Gouda give the dish the crown.