ingredients:
- 4 deep-fried breaded pork cutlets
- 14 ounces spaghetti
- 4 quarts water
- 1 to 1 1/3 ounces salt for boilng spaghetti
- 1/2 ounce salad oil or lard
- a little salt for stir-frying the spaghetti
- a little pepper for stir-frying the spaghetti
meat sauce:
- 7 ounces ground beef, pork
- or beef and pork blend
- 5 1/4 ounces onion
- 3 1/2 ounces carrot
- 14 ounces canned tomatoes
- 1/3 cup red wine
- 1 garlic clove
- 1 tablespoon olive oil
- 2 to 3 teaspoons salt for cooking meat sauce
step 1:
Make the meat sauce. Chop the garlic, onion and carrot. Heat the 1 tablespoon of olive oil and add the garlic and cook on low heat until it becomes fragrant. Add the onion and carrot and sear over a medium flame until the onion turns clear.
step 2:
Add the meat, salt and pepper, and stir. When the meat changes color, add the wine and cook until all the liquid is absorbed.
step 3:
Add the canned tomatoes and bring to a boil. Reduce the heat and simmer about 15 minutes on low heat. Add salt and pepper as needed, if desired.
step 4:
Pour the water into a pan. Bring to a boil. Add the30 to 40 g salt and spaghetti. Cook the spaghetti until done. Remove from the pan and drain in a colander.
step 5:
Heat the oil in a frying pan over medium heat. Add the spaghetti and salt and pepper. Cook for a couple of minutes while sometimes stirring.
step 6:
If the pork cutlets are cold, warm them up in the microwave. Cut into bite-size rectangular pieces.