Kecskemét Spaghetti – (Kecskeméti spagetti)

Kecskemét Spaghetti - (Kecskeméti spagetti)
Ingredients: serves 5
1 medium onion (2 tablespoon onion cream), 7-7 1/4 oz/10-12 dkg smoked bacon, 3 tablespoon cooking oil, 21 oz/60 dkg lean ground beef (pork or turkey thigh is good also), 4 tablespoon ketchup, 2 tablespoon mild Red Gold (sweet cherry pepper paste), 2 tablespoon mild goulash cream, 1/2 teaspoon hot Red Gold (hot cherry pepper paste), salt, 10 1/2-13 1/4 oz/3-3 1/2 dl dry red wine
14 oz/40 dkg spaghetti, 3 1/2 oz/10 dkg grated cheese

Peel and chop the onions fine. Dice the bacon into small cubes and fry them in a pot in 2 tablespoon cooking oil, tossing in the rind as well. Quick-fry the onions over them, add the meat and brown, stirring,
for an additional 6-7 minutes until the meat turns white. Seasoning is next: add the ketchup, Red Gold, goulash cream and enough water to make a thick sauce, about 7 oz/2 dl. Salt lightly, cover, and stew 10 minutes, adding the wine a little at a time. Cook the spaghetti in lightly salted boiling water, strain and stir in 1 tablespoon oil to prevent them from
sticking together. To serve, pour the sauce over the pasta and sprinkle with grated cheese.

Words of Wisdom
Cannelloni can be stuffed with this delicious meat sauce as well. For this amount of sauce you need 1 box pasta (9 oz/25 dkg). Pour a somewhat thinner sauce on top for the pasta to cook in it. Bake in a preheated oven (360°F/180°C; 330°F/165°C convection oven) 30 minutes. When done, sprinkle with grated cheese and return to the oven another 5-7 minutes until the cheese melts.

Preparation time: 50 minutes
Calories per serving: 997
Skill: Easy to prepare