Summary

Ingredients

• 500 g pork oulash
• 1 onion (s)
• Sunflower oil for frying
• 0.75 liter ¾ broth
• Garlic, to taste
• 500 g tomatoes, passed
• 1 teaspoon, leveled oregano
• 1 teaspoon, leveled thyme
• 100 g mozzarella or other meltin cheese, such as Gouda)
• salt and pepper
• 1 chilli pepper (s)
• 1 teaspoon, heaped salt for the pasta
• 300 g fusilli
• 1 bunch basil, alternatively pesto alla Genovese
• Parmesan, for sprinkling

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Instructions

1. Sear the pieces of meat in sunflower oil, then dissolve the stock with diced onions. Season to taste with salt, pepper and, if you like, some chilli and stew covered with approx. 1/4 l of the broth for 30 minutes. Briefly sweat the coarsely chopped garlic in the stock, then add half a liter of stock and the tomato puree, season with oregano and thyme, add the mozzarella and simmer covered over a low heat for 20 minutes until the meat is almost cooked.
2. Now dissolve a teaspoon of salt in the sauce and add the uncooked (!!) Fusilli. Stir and cook on a low heat for a good 10 minutes. Always check whether the pasta is done and stir. Finally, add the cut or shredded basil and / or pesto.
3. Sprinkle the dish with parmesan on the plate. A thread of olive oil also works.
4. You can also prepare the dish with veal goulash or chicken. But then adjust the cooking time!