Ingredients: pasta, 6 chipolata sausages, 250 grams bacon, 1 onion, 1 large carrot, thyme, a dash of red wine, 30 grams butter, 30 grams flour, 700 ml stock, 1 tin tomato puree, parsley, bay leaf, pickles,
Number of persons: 3
Cook the pasta in boiling salted water. Remove the skin of 6 chipolata sausages. Make meatballs off the sausage meat. Bake the meatballs with 250 grams of bacon until brown. Spoon the meat from the pan. Bake in the remaining fat 1 chopped onion with 1 very thin sliced carrot and thyme until the vegetables are soft. Pour a dash of red wine. Let the alcohol evaporate. Spoon the vegetables from the pan. Put 30 grams of butter in the pan. Add, when the butter has melted, 30 grams flour. Fry briefly. Gradually add 700 ml stock, while stirring. Stir in 1 tin tomato puree. Put the meat and vegetables back into the pan,. Add parsley and 1 bay leaf, stir. Heat through for another 10 minutes. Remove the bay leaf from pan. Serve the sauce with the pasta and pickles to taste. Enjoy!