Spaghetti with Pizzaiola Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti or linuine
- 500 g beef, (roulade meat), more if you like
- 2 teaspoons olive oil
- 1 medium onion (s)
- 2 clove (s) garlic, more if desired
- 1 glass red wine
- 0.5 tube ½ tomato paste
- 1 can tomato (s), peeled
- Broth, granulated
- salt and pepper
- oregano
- capers
- Olives, black
- Balsamic
- 10 basil leaves, fresh
- possibly cheese, (raclette cheese)
- Parmesan, grated or pecorino cheese
Print Recipe
Pin Recipe Instructions
- Cut the roulade meat into bite-sized strips, dice the onion and garlic.
- Fry the meat in olive oil in a deep pan over high heat until it has turned some color. Add the onions and garlic and fry briefly. Add the tomato paste and roast briefly, then deglaze with the wine. Add the tomatoes, add a little water if necessary and bring the sauce to a boil. Season with granulated broth, oregano, salt and pepper. And now simmer on a low flame for about 1 hour.
- If you want, you can add olives, capers and a dash of balsamic vinegar at the end of the cooking time - but it also tastes so good!
- My mother melts 2 - 3 slices of raclette cheese in the sauce - it`s also very fine, but no longer as low in fat.
- Cook the pasta all dente according to the package instructions and serve with the sauce, fresh basil and some grated Parmesan or Pecorino cheese.
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