Spaghetti with veal sauce

Name: Spaghetti with veal sauce
Ingredients: 3000 ml water for the pasta; 1 teaspoon salt for the pasta water; 500 g spaghetti; 50 ml oil; 500 g minced veal; 3 medium onions (450 g); 5 garlic cloves; 150 ml tomato juice; 250 ml water; 1 teaspoon Erős Pista; 15 g fresh parsley; 1/2 teaspoon salt for the sauce; 1/2 teaspoon ground pepper

Meat - Spaghetti with veal sauce by Rozalia M. - Recipia

Spaghetti with veal sauce simmers in tomato sauce with onion and garlic, while Erős Pista brings the heat. The sauce turns out red and thick, with little pieces of meat tucked among the pasta. I like it piping hot, with fresh parsley scattered on top. Preparation: 15 minutes. Cooking: 52 minutes. Total time: 67 minutes. Servings: 4. Approximately 840 kcal and 43 g protein per serving.

Ingredients

3000 ml water for the pasta
1 teaspoon salt for the pasta water
500 g spaghetti
50 ml oil
500 g minced veal
3 medium onions (450 g)
5 garlic cloves
150 ml tomato juice
250 ml water
1 teaspoon Erős Pista
15 g fresh parsley
1/2 teaspoon salt for the sauce
1/2 teaspoon ground pepper

Preparation

1. Bring 3000 ml water to a boil in about 10 minutes. Add 1 teaspoon salt and the spaghetti, then cook for 9 minutes. Drain and rinse under running water. 2. Heat 50 ml oil in a saucepan and add the minced veal. Cook for 8 minutes, stirring now and then, until browned. 3. Finely chop the onions and garlic, add them to the saucepan and cook for 5 minutes, until softened. 4. Pour in the tomato juice and 250 ml boiling water. Simmer the sauce gently for 20 minutes, stirring now and then, until it thickens and the meat is cooked through. 5. Stir in the Erős Pista, parsley, 1/2 teaspoon salt and 1/2 teaspoon ground pepper. Serve the warm sauce over the spaghetti.

Notes

The sauce keeps in a sealed container in the fridge for up to 3 days; store it separately from the pasta if you don't want the pasta to soften. For a gluten-free version, use 500 g gluten-free spaghetti. Serve with a simple green salad. Coarsely ground meat may need another 2-3 minutes to brown; choose veal with a little fat so the sauce doesn't turn out dry. Erős Pista is salty and hot, so taste the sauce before adding more salt.