Spaghetti Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small onion (s)
- 50 g bacon
- 0.5 ½ zucchini
- 2 tomato (s)
- 50 ml cream
- some mustard
- 1 pinch (s) herbs from Provence
- 8 olives
- 50 g sheep cheese
- 1 slice / s sherry, sweet
- 1 pinch (s) cayenne pepper
Print Recipe
Pin Recipe Instructions
- Sauté the bacon, finely chopped onion and sliced zucchini in a little olive oil. In the meantime, cut the tomatoes into small pieces. When the onions are translucent, add the tomatoes, a little mustard, Provence herbs and half of the cream; Put the lid on and switch the stove down. In the meantime quarter the olives and cut the sheep`s cheese into small cubes. After about 5 minutes, when the tomatoes are almost completely crumbled, add the olives, feta cheese, the rest of the cream, a dash of sherry and a pinch of cayenne pepper. Let the whole thing boil again briefly. The sauce is right if it is a salmon pink color.
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