Kecskemét style spaghetti

Ingredients for 5 people:

• 1 middle size onion or 2 tbsp Univer Onion Cream
• 100-120 g smoked bacon
• 3 tbsp oil,
• 600 g lean minced beef (could also be pork or turkey thigh)
• 4 tbsp Univer Ketchup,
• 2 tbsp Univer Red Gold mild,
• 2 tbsp Univer Goulash Paste mild or Stew Seasoner,
• 1/2 tsp Univer Red Gold spicy
• salt
• 100 to 150 ml dry red wine
• 400 g spaghetti,
• 100 g grated cheese

Preparation:

Clean and chop the onion. Chop up the bacon into small cubes and fry it in a pot in 2 tbsp oil, together with its skin. Sauté the onion in the fat and stirring together with the meat, keep browning it for another 6 to 7 minutes until it becomes white.

Then continue with the seasoning: ketchup, Red Gold, Goulash Paste. Pour some (approx. 200 ml) water in the stew to make it a thick gravy. Salt slightly and stew covered for 10 minutes. Meanwhile, add the wine as well, little by little.

Cook the spaghetti in slightly salted boiling water, strain it and mix it with 1 tbsp oil to make sure that it does not stick together. When serving, pour the tomato-meat sauce on the spaghetti and sprinkle some grated cheese on top.

Useful advice from Univer:

You can also fill cannelloni using this tasty meatsauce; for this amount you would need 1 pack (250 g) of pasta. Pour 300 to 400 ml diluted tomato sauce on top – that is what will soften the pasta. When it is ready, sprinkle some grated cheese on top and put it back in the oven to melt it on.