Summary

Ingredients

• 1 can tomato (s), peeled and chopped, approx. 400ml
• 125 g Kat ham, diced
• 2 medium onion (s)
• 2 cloves garlic
• 2 tablespoon olive oil
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon pepper, black, ground
• 1 teaspoon sugar
• salt
• 1 tablespoon herbs, Italian, dried
• 1 tablespoon butter
• 300 g spahetti

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Instructions

1. Peel the onions and garlic and dice both. Heat the olive oil in a saucepan and fry the bacon cubes first. Then add the onion cubes and sugar and continue frying until the onions have turned a golden yellow color. Now add the garlic and only sauté briefly, do not brown. Deglaze with the tomatoes and swivel out the can with a little water (approx. 50ml) and also add to the pot. Add the spices and simmer in the open saucepan over medium heat until the sauce thickens slightly. When deglazing the bacon and onion mixture, turn on the boiling water for the spaghetti at the same time. While the spaghetti is cooking, let the sauce simmer slightly, if necessary cover with the lid so that it does not reduce too much. At the very end, stir the butter into the sauce and stop boiling. Season again to taste. With us, there is also grated Gouda cheese on the plate - you can of course use any hard cheese to your own taste.