Spaghetti La Vanessa with Tarragon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can tomato (s), peeled (Pellati)
- 1 onion (s)
- Tarragon, fresh or dried
- salt and pepper
- Cream and creme fraiche
- 1 teaspoon sugar
- Wine, red
- 400 g veal, sliced
- Pasta (spaghetti)
- olive oil
Print Recipe
Pin Recipe Instructions
- Sauté the onions in olive oil and season well with salt and pepper. Deglaze with a little red wine and simmer briefly. Add the peeled tomatoes, about 1-2 teaspoons of sugar and enough tarragon (dried tarragon about 2 tablespoon). Now simmer on a low heat. Cook the spaghetti.
- In the meantime, fry the veal, which is seasoned with salt and pepper, and add to the sauce. Only add the cream and creme fraiche at the end (amount according to feeling) until the sauce takes on a beautiful, dark pink color and a creamy consistency. Therefore, this recipe is also very suitable for preparing. The longer the tomato sauce steeps, the better the taste will be.
- Then pour over the spaghetti.
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