Summary

Ingredients

• 2 tomato (s), cut into pieces, in cans (800 g filling quantity)
• 0.5 ½ point tomato (s), strained (250g)
• 2 onions)
• 2 cloves garlic)
• 1 pot fresh basil
• 100 ml cream
• 2 teaspoon broth, instant, approx. Or broth a. d. Glass
• salt and pepper
• sugar
• lots parmesan
• some fat, for frying
• 500 g spahetti

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Instructions

1. Fry the chopped onion and the garlic, deglaze with the chopped tomatoes.
2. Add the tomato strains, season with salt, pepper, sugar (not too little, 3 teaspoons of sugar) and stock powder.
3. Chop the basil and add. (It should really be 1 POT of basil, so quite a large amount)
4. Let the tomato sauce simmer gently, about 30 minutes.
5. In the meantime, cook the Spagehtti al dente.
6. Finally, add the cream to the tomato sauce, add the spaghetti to the sauce and fold in.
7. Distribute on the plates and grate plenty of parmesan over the top.