Ingredients
1 onion (chopped)
2 tbsp chopped garlic
250 grams dry pasta
Method
Sources
📖
Recipe1M+
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
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all the items in brackets can be added if wanted. fry the onions, garlic (and chilli) until properly glazed. add the mince (bacon bits, mushrooms, peppers) and cook through. add salt and pepper to taste. add the full content of the tin of tomato puree. fill the now empty tin with water to rinse it out and pour that into the meat. stir and drop the heat so that the meat can simmer. fill a large pot with water and put it to boil - this is for the pasta, so that when the pasta is cooked you can dish everything up and serve. cook the pasta according to the instructions on the packet our until "al dente". pour the sauce over the drained pasta and serve with grated parmesan cheese.