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.
Ingredients
Print Recipe
Pin Recipe