My spaghetti
Fry until the meat starts to brown slightly. Add the ground pepper and after a while the tomato paste or puree. Step 4: Let it boil, add a few drops of Worcestershire and ketchup to taste.
Ingredients · Servings 4
- spaghetti
- 1 onion
- 3 mushrooms (optional)
- 1 bell pepper (optional)
- 2 cloves of garlic
- 500 g canned pork in its own juice or with paprika (meat content at least 70%, preferably 90%)
- salt
- ground pepper
- ground red pepper
- oregano, basil or spaghetti seasoning
- 200 ml tomato paste or tomato puree
- ketchup
- worchester
- grated cheese
- oil
Method · 30 min
- We will cook the spaghetti.
- Chop the onion, mushrooms, peppers and canned meat. If there is enough fat in the can, heat it up. If not, heat the oil and fry the onion until golden brown.
- Add the mushrooms and bell pepper, the canned meat, salt and pepper. Fry until the meat starts to brown slightly. Add the ground pepper and after a while the tomato paste or puree.
- Let it boil, add a few drops of worchester and ketchup to taste. Season with spices and crushed garlic. Just reheat, pour over cooked spaghetti and sprinkle with grated cheese.
Season with spices and crushed garlic. Just reheat, pour over cooked spaghetti and sprinkle with grated cheese.
