Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g spahetti
- 1 tuber beetroot, cooked
- 1 onion (s)
- 150 ml vegetable stock
- cream
- 1 teaspoon mustard
- 1 pair sausages, Viennese
- salt and pepper
- 2 egg (s)
- Parmesan, or other cheese, grated
- 1 bunch wild garlic
Print Recipe
Pin Recipe Instructions
- Sauce:
- Cut the onions and beetroot into cubes. Sweat with a little butter and pour the vegetable stock on top. Let simmer for 5 minutes. Puree and season with cream, pepper, salt and finally with mustard. Now add the wieners cut into small cubes to the sauce, but do not boil any more.
- Cook the spaghetti in salted water as usual.
- Mix 2 fresh eggs with as much Parmesan or other cheese as you like in a bowl and mix with the freshly sliced bar leek.
- Drain the spaghetti and mix with it immediately. Finally mix with the sauce.
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